BIOINFOLET - A Quarterly Journal of Life Sciences
Web of Science
  • Year: 2012
  • Volume: 9
  • Issue: 4b

Effect of total soluble solids (T.S.S) on the quality of pineapple (Annanus comosus L.) Wine

  • Author:
  • M.B. Roodagi, N.B. Gokhale, P.G. Tippanagoudar
  • Total Page Count: 3
  • Page Number: 705 to 707

Department of Soil Science and Agricultural Chemistry, University of Agricultural Sciences, Dharwad-580005

Online published on 3 January, 2013.

Abstract

An investigation on the preparation of wine from pineapple was carried out at Konkan Krushi Vidayapeeth, Dapoli. The amelioration of powdered sugar at different levels was employed. Addition of sugar at the concentration of 30° Bx was found beneficial to produce good quality of wine with higher score for organoleptic characters.

Keywords

Pineapple, Wine, TSS