Central Institute for Subtropical Horticulture, Rehmankhera, PO Kakori, Lucknow, 227107, Uttar Pradesh
*Corresponding author's E-mail: neelimagargg@redifmail.com
Online published on 19 April, 2014.
Bael selections CISH B1, CISH B2 and CISH B9 were screened for preparation of bael wine using Saccharomyces cerevisiae. Though, all the selections were found suitable for preparation of wine, the product prepared from variety CISH B2 was found best in terms of sensory parameters, viz. colour, clarity, aroma, acidity, freedom from acetic acid, sweetness and astringency. It maintained uniformly higher sensory score throughout the storage period. The wine contained 12.4ºBrix TSS, 0.94% acidity, 5.14 mg/100 ml ascorbic acid, 0.69% tannins, 5.37% reducing sugars and 8.9% alcohol. During 12 months of storage of wine, the contents of TSS and reducing sugars increased, while acidity, ascorbic acid and tannins decreased. The study indicated that good quality wine could be prepared from bael selection CISH B2.
Bael, Aegle marmelos, Alcohol, Wine, Quality
