Vol. 12, Issue 5 (2023)

Author(s):
Bhagwat SR, Dalal SR, Gupta NS, Nagre PK, Mane SS and Lahariya GS

Abstract:
The experiment “Effect of levels of yeast and TSS on fermentation behaviour of rose petal must in relation to rate of fermentation, fermentation efficiency and ethanol production” was carried out at PHT Laboratory, Section of Horticulture, College of Agriculture, Dr. PDKV, Akola during the years 2020-21 and 2021-22. The experiment was laid out in FCRD with two factors, as factor ‘A’ constitutes levels of yeast (Saccharomyces cerevisiae var. ellipsoideus @ 15, 20 and 25 ml/l) and factor ‘B’ constitutes levels of TSS (24, 26, 28 and 30°Brix) with twelve treatment combinations and replicated thrice. Different levels of yeast and TSS exerted significant effects on the fermentation behaviour of rose petal must. Significantly maximum rate of fermentation (1.31°Brix/24 hrs.) was observed in treatment combination Y₃T₂ (Saccharomyces cerevisiae inoculum of 25 ml/l + 26 °Brix TSS). Whereas, significantly maximum fermentation efficiency (91.79%) and ethanol (9.48%) after fermentation of must were observed in treatment combination Y₁T₁ (Saccharomyces cerevisiae inoculum of 15 ml/l + 24 °Brix TSS). From the findings it can be concluded that, rose petal wine prepared with Saccharomyces cerevisiae inoculum @ 15 ml/l + 24 °Brix TSS showed better results as compared to other treatment combinations.