Vol. 10, Issue 12 (2021)

Author(s):
SY Kadu, VU Raut, PK Nagre, DM Panchbhai and SG Bharad

Abstract:
The present investigation on effect of different levels of wine yeast inoculum and pH of must on wines prepared from Mrig Bahar fruits of Nagpur mandarin was conducted at PHT Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-17. The experiment consisted of two different factors viz., levels of wine yeast (Saccharomyces cerevisiae var. Ellipsoideus) inoculum and levels of pH of must with three replications using Factorial Completely Randomised Design. The biochemical analyses of the composition of wines prepared indicated that the different levels of wine yeast inoculum as 3, 6 and 9 per cent and levels of pH of must as 3.0, 3.5, 4.0, 4.5 and 5.0 affected the quality of wines prepared. The wine prepared from Mrig Bahar fruits of Nagpur mandarin using 6 per cent wine yeast inoculum and 4.0 pH of must yielded highest alcohol.