Preparation of wine from red pumpkin and sugar beet root

Chaudhari S. V.*, Pathare S. A., Gade E. H., Warkhade A. S., Bandekar R. R.

Abstract


Wine is an alcoholic beverage that can be produced by fermenting crushed grapes using variety of yeasts. In the present project red pumpkin and beet root was used for the preparation of wine. The smashed pieces of both were fermented in plastic jars. The process divided in two parts, every day shaking for 21 days after which supernatant collected and after 21 days the supernatant was kept undisturbed for next 21 days. After 42 days the specific gravity was tasted for confirmation of % alcohol and wine. The specific gravity of red pumpkin was observed 1.0853 by weight and that of beet root was 1.0743. The specific gravity indicates 11 to 14 % alcohol and wine is sweet.

Keywords


Red Pumpkin; Beet Root; Wine; Homemade; Specific Gravity

Full Text:

PDF


DOI: http://dx.doi.org/10.21746/ijbio.2013.05.007

Refbacks

  • There are currently no refbacks.




Copyright (c) 2013 International Journal of Bioassays

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

International Journal of Bioassays is a member of the Publishers International Linking Association, Inc. (PILA), CROSSREF and CROSSMARK (USA). Digital Object Identifier (DOI) will be assigned to all its published content.