Effect of different dilution levels and sugar concentration on bael wine preparation

Abstract

The present investigation entitled “Effect of Different Dilution Levels And Sugar Concentration On Bael Wine Preparation” examine on chemical quality of wine and was conducted at Post Harvest Technology Laboratory, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, during the year 2022-23 Experiment was laid out in a Factorial Completely Randomized Design (FCRD) involving two main factors: dilution levels (1:2, 1:3, 1:4) and sugar concentrations (20°B, 22°B, 24°B). Wine samples were evaluated for chemical properties at two month intervals over a maturation period of seven months. Findings revealed that wine prepared from dilution of bael pulp with water in 1:3 ratio and maintaining sugar concentration in wine must at 22°B, exhibited significantly superior results in respect of total soluble solids (7.38°B), pH (3.40), titratable acidity (0.27%) and ethanol (10.66%).