Work

Sensory evaluation of mahua blended rose wine with the advancement of maturation

Year: 2025

Type: article

Abstract: The experiment was conducted at Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Akola, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the years 2021-2022 and 2022-2023 to study the changes in sensory parameters during aging of red wine prepared from blending of Rose and Mahua pulp. Wine was evaluated for sensory qualities viz., taste, aroma, colour, appearance, astringency and overall acceptability at fresh and thereafter at 2, 4, 6 and 8 months. From the investigation it was observed that the highest score secured for taste, aroma, colour, appearance, astringency and overall acceptability were recorded when mahua blended rose wine was prepared by using honey as a sugar source and blending at proportion of 80:20 (Rose pulp: Mahua pulp).

Source: International Journal of Advanced Biochemistry Research

DOI: 10.33545/26174693.2025.v9.i6h.4603

Authors: Apeksha A Gorivale, Dalal SR, Gupta NS, Aishwarya R Ingole, Hange PR

Institution: Dr Panjabrao Deshmukh Krishi Vidyapeeth

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4411461545