Effect Different Levels of Total Soluble Solids of Must on Quality of Date (Wild)(Phoenix sylvestris Roxb.) Wine

摘要

The investigations on the preparation of wines from date (wild) were carried out at the College of Horticulture, Mudigere. For the proper fermentation, the fruit pulp was diluted in the ratio of 1:2. The amelioration of the cane sugar at the differentlevels of 18, 20, 24 and 26 deg C were tried. The sensory evaluation of wines exhibited that, the wine prepared from 22 deg C was found to be the best. The physical characters like specific gravity, colour and viscosity were observed. The chemical and mineral compositions differed significantly among the treatments.