Abstract
The present study was carried for the evaluation of Effect of different sources of sugar on production and quality analysis of banana peel wine. The pulp was maintained to 29°Bx and was inoculated with Saccharomyces cerevisiae for primary fermentation. The secondary fermentation was allowed till the 41st day. Wine was analyzed for chemical parameters such as TSS, Acidity, Specific Gravity, Alcohol content and pH on fifteen days interval after fermentation and aging ie;41st day. TSS varied from 17.9°Bx to 10.2°Bx in case of table sugar and also Acidity from 0.72% to 0.94%, Specific Gravity from 1.080 to 0.831, pH ranges from 4.4 to 3.80 and Alcohol content from 7.0% to 8.6% (v/v). In the jaggery used wine, TSS raged from 18.1°Bx to 9.8°Bx, Acidity ranges from 0.58 to 0.86%, pH from 4.5 to 3.9, Specific gravity from 1.026 to 0.77 and Alcohol content obtained from 6.3% to 7.5% (v/v). In sucrose used wine, TSS raged from 17.8°Bx to 10.2°Bx, Acidity ranges from 0.61 to 0.94%, pH from 4.4 to 3.84, Specific gravity from 1.075 to 0.83 and Alcohol content obtained from 7.3% to 8.3% (v/v)**. Sensory evaluation was done with different types of consumers. The wine was accepted generally.
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