BISHWITHA B., NUTAN M. NAIK, JEETHA MARIYA D. SOUZA AND ANNAIAH RAMESH
Abstract
Organic wastes from banana, beetroot, and pineapple peels were used in the production of Table wine through fermentation process using Saccharomyces cerevisiae. The obtained wine was subjected to Physico-chemical analysis namely pH, specific gravity, moisture, alcohol, protein, vitamin C, carbohydrate, tartaric acid, chloride, calcium and total phenol contents using established procedures. Further, sensory evaluation of the wine was carried out and the data obtained were statistically analyzed using Kruskal Wallis test. In addition, the revenue generating potential of the prepared wine was also quantified. The results of Physicoâchemical analysis and sensory evaluation parameters were within the standard acceptable ranges. The profit gained for 1 quintal of peel wastes of banana, pineapple and beetroot used for wine preparation @ Rs. 300/750ml were 73,640, 84,480 and 82,920 rupees, respectively. In this study, a better and more profitable market for pineapple peel waste followed by banana peel waste and beetroot peel waste was realized.