Abstract
Bael is an underutilized, indigenous fruit with excellent nutritional content. It is widely consumed as sharbat, and many of its beverages and goods are in great demand among customers during summer. Cider is one of the fermented beverages made from bael that is in high demand on the worldwide market owing to its excellent aroma, flavour, and nutritional content. The cider market has enormous potential. Consequently, an experiment was conducted in the Post-Harvest Laboratory, College of Horticulture and Forestry, Acharya Narendra Deva University of Agriculture and Technology Kumarganj Ayodhya (U.P) in the year 2020-21 to determine the stage and genotypes of bael for ideal cider, as well as the changes that occurred during the storage period of ideal cider. The study was conducted using a completely randomised design with three replications for screening bael cider in terms of organoleptic score and alcohol per cent After one month, another experiment will be conducted to assess the physicochemical changes of the ideal bael cider occurred during storage. The results of research concluded that the cider made from NB-5 in May was superior to cider made from other stages and genotypes. Alcohol, hedonic (organoleptic) score and titrable acidity exhibited a rising trend, whereas a downward trend was noted in TSS, ascorbic acid, reducing sugars, non-reducing sugars, and total sugars.
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