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Title: Panorma of research and development of wines in India
Authors: Joshi, V K
Attri, Devender
Keywords: Wine;Cider;Vermouth;Sparkliing wine;Dessert wine;Thermovinification;Fruit wine;Indian wine industry;Maturation;Deacidification
Issue Date: Jan-2005
Publisher: CSIR
IPC Code: C 12 G 1/100
Abstract:  In India, an impressive progress has been made in development of technologies for preparation of wines from grapes, mango, apple, peach, pear, plum, cashew-apple, pineapple, pomegranate, banana, ber, strawberry, and kinnow. Screening of cultivars of grapes, peach, plum, mango, apple, wild and cultivated apricot, litchi, sand pear and strawberry has also been made for wine preparation. Methods for the cider and wine including those with medicinal properties preparation from apple juice and its concentrate have been standardized keeping, in view the characteristics of local produce and taste. Techniques based on debittering of juice by adsorption on XAD-16 and thermovinification of kinnow and strawberry wines have been developed. Technology for vermouth has been developed from plum, apple and sand pear fruits. Deacidifying yeast (Schizosaccharomyces pombe) for making dry wine of acceptable quality and production of sparkling wines from plum, using immobilized S. pombe and foam stabilization by the use of yeast extract has successfully been made. An overview of the wine research, however, reflects that sporadic and inconsistent work is being carried out at different places in India and there are still a large number of research gaps. Consequently, the Indian wine industry is still in infancy and has to imbibe many developments made world over in the wine production.
Page(s): 9-18
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.64(01) [January 2005]

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