Laboratory preparation of fruit, vegetable wine and physicochemical study comparison
Abstract
Study mainly focused on the process monitoring of homemade wine during its fermentation period. The experimental investigation was aimed to study the variation in each Parameter during the fermentation period. The final analysis of wine of various parameters-alcohol content, pH specific gravity were conducted. These studies were compared with the Apple, Beetroot, Wine. The study concludes that pH showed a decreasing trend and then attains minimize then increases. The sugar concentration of wine decreases with increasing in the number of days. It has been studied that as the number of day’s passes, the specific gravity and volume percentage of alcohol also increases gradually. The Titrable acidity of wine showed a fluctuating trend as the number of days passes. Apple showed a pH range of 4.6 - 2.4,viscosity showed the thickness of the wine 0.17 specific gravity ranges from 1.9-1.09 and alcohol content was 14.7.Beetroot showed a pH range of 5.4-2.1,viscosity showed the thickness of the wine 1.2-0.12, specific gravity ranges from 1.93-1.06 and alcohol content was 12.3. The results of process monitoring and final analysis the physi cochemical parameters both wines having approximately equal values. But beetroot wine having low alcohol content so it would be more potent then apple wine.
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