Please use this identifier to cite or link to this item:
Title: Effect of location of cultivar, fermentation temperature andadditives on the physico-chemical and sensory qualities onMahua (Madhuca indica J. F. Gmel.) wine preparation
Authors: Yadav, Preeti
Garg, Neelima
Diwedi, Deepa H
Keywords: Mahua;Madhuca indica;Wine;Phenolic compounds;Alcohol;Sensory quality
Issue Date: Aug-2009
Publisher: CSIR
IPC Code: Int. cl.8C12G 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.
Page(s): 406-418
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.8(4) [July-August 2009]

Files in This Item:
File Description SizeFormat 
NPR 8(4) 406-418.pdf594.98 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.