Effect of location of cultivar, fermentation temperature and additives on the physico-chemical and sensory qualities on Mahua (Madhuca indica J. F. Gmel.) wine preparation

@inproceedings{Yadav2009EffectOL,
  title={Effect of location of cultivar, fermentation temperature and additives on the physico-chemical and sensory qualities on Mahua (Madhuca indica J. F. Gmel.) wine preparation},
  author={P. I. Poornima Yadav and Neelima Garg and Deepa H Diwedi},
  year={2009}
}
Mahua (Madhuca indica J. F. Gmel.) has been used for liquor production, for centuries, by the tribals and local people. However, wine from mahua flower is not common. Wine made from different mahua germplasm showed no significant difference in terms of biochemical and sensory quality. Wine fermented at 16°C had higher content of alcohol (9.9%) and ascorbic acid (0.9 mg) compared to that at 20 and 25°C. Nutrients in the form of yeast extract, added to the must, improved wine quality while tannin… CONTINUE READING

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