PHYSICO-CHEMICAL PROPERTIES AND ECONOMICS OF AONLA (EMBLICA OFFICINALIS) WINE AS AFFECTED BY DIFFERENT CONCENTRATIONS OF SUGARMERANGBA JAMIR SAKET MISHRA AND GAURAV SINGH VISHENAbstract The present research work entitled âPhysico-chemical properties and economics of Aonla wine (Emblica officinalis) as effect by different concentration of sugarâ was undertaken in the Post-Harvest Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj during the year 2020- 2021. There were eight treatments under observation they are T1 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (350 g), T2 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (450 g), T3 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (550 g), T4 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (650 g), T5 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (750 g), T6Aonla juice (3000 ml) + Yeast (2 g) + Sugar (850 g), T7 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (950 g), T8 Aonla juice (3000 ml) + Yeast (2 g) + Sugar (1050 g). The experiment was laid out in CRD (Complete Randomized Design) with 8 treatments replicated thrice. The treatment combination mentioned above was added to each treatment with 3 replication 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 T7 Aonla juice (3000 ml) + Sugar 950 g + Wine Yeast (2g) was used for wine preparation. The treatment T7 Aonla juice (3000 ml) + Sugar (950 g) + Wine Yeast (2g) was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Colour and Appearance, Taste, Aroma and Overall acceptability also T7 was found best. |