Progressive Horticulture

To popularize mulberry fruit for its use as a fresh fruit in the market is rather a difficult task but commercial use of this fruit for processing into value added products can be advocated. Nevertheless, the nutritional and therapeutic value and attractive taste of the alcoholic beverage obtained from mulberry further advocates that the product can be popular with the consumers. Two varieties Kanvah -2 (Pinkish) and TR₁₀ (Blackish purple) were harvested when fully ripe. The juice was inoculated with saccharomyces cerevesiae (commercial yeast). The solution was stirred frequently and the incubation was carried out for 21 days. After 21 days of fermentation Kanvah 2 yielded alcoholic beverage with alcohol level 7.56 whereas TR₁₀ yielded alcoholic beverage with 7.30 alcohol level. The odour of the beverage from TR₁₀ was fruit aroma with slight alcoholic and caramel odour and in case of Kanvah- 2, the odour was fruity aroma with slight acetic and caramel flavour. When the alcoholic beverage was judged for its flavour/taste, the beverage made from TR₁₀ had sweet acidic flavour with good alcoholic persistence and other prepared from Kanvah 2 had sweet acidic taste with slight acetic flavour.