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|Title:||Effect of location of cultivar, fermentation temperature andadditives on the physico-chemical and sensory qualities onMahua (Madhuca indica J. F. Gmel.) wine preparation|
Diwedi, Deepa H
|Series/Report no.:||Int. cl.8 – C12G 1/00|
|Abstract:||Mahua (Madhuca indica J. F. Gmel.) has been used for liquor production, for centuries, by the tribals and local people. However, wine from mahua flower is not common. Wine made from different mahua germplasm showed no significant difference in terms of biochemical and sensory quality. Wine fermented at 16°C had higher content of alcohol (9.9%) and ascorbic acid (0.9 mg) compared to that at 20 and 25°C. Nutrients in the form of yeast extract, added to the must, improved wine quality while tannin addition lowered its sensory quality. Sweetened wines scored better than dry wines. Lemon peel addition improved aroma and acceptability of these wines. HPLC analysis reflected the presence of phenolics, viz. gallic acid, chlorogenic acid, catechin, epicatechin, caffeic acid, 4-hydroxybenzaldehyde, ascorbic acid and tannic acids in mahua wines.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.8(4) [July-August 2009]|
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