EFFECT OF DIFFERENT LEVELS OF YEAST ON THE PRODUCTION OF ORANGE WINE (CITRUS SINENSIS)SHIVAM MATWA AND SAMIR E. TOPNOAbstract The present research work had six treatments which are T1 Orange juice (750 ml) + Sugar (50%) + Wine yeast (1g), T2 Orange juice (750ml) + Sugar (50%) + Wine yeast (2g), T3 Orange juice (750 ml) + Sugar (50%) + Wine yeast (3g), T4 Orange juice (750ml) + Sugar (50%) + Wine yeast (4g), T5 Orange juice (750 ml) + Sugar (50%) + Wine yeast (5g) and T6 Orange juice (750 ml) + Sugar (50%) + Wine yeast (6g). The experiment was laid out in CRD (Complete Randomized Design) with six treatments replicated four times each. Here attempt of preparation of wine were done and its physical and sensory quality was evaluated to determine its suitability. Analysis revealed that the sensory quality was increased when the treatment T3 Orange juice (750ml) + Sugar (50%) + Wine yeast (3g) was used for the wine preparation. The treatment T3 Orange juice (750ml) + Sugar (50%) + Wine yeast (3g) was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content. From economics point of view treatment T3 had maximum cost benefit ratio observed |