Author(s):

AP Jadhav, NB Gokhale, MC Kasture, CD Pawar and VG Salvi

Abstract: An investigation was undertaken at Fruit Beverages Research Centre, Department of Soil Science and Agricultural Chemistry, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli to study the effect of different pectinase enzyme concentration and dilution levels of juice on quality of jackfruit wine by using factorial completely randomized design (FCRD). For this study, juice was extracted from jackfruits and analyzed for chemical composition. The jackfruit juice contained T.S.S., reducing sugars, total sugars, titratable acidity, pH, ascorbic acid, protein, tannins and pectin as 250B, 9.90%, 20.6%, 0.18 %, 4.8, 15 mg/100ml, 1.5%, 0.50%, 0.98% respectively. Must was prepared by diluting the juice as per the treatments (1:1, 1:2. 1:3 and 1:4) and adjusting pectinase enzyme concentration levels to 0.00%, 0.10%, 0.15% and 0.20%. The pH and T.S.S. was adjusted to 3.5 and 250Brix. The jackfruit must analyzed for chemical composition. The prepared must was used for the preparation of wine by fermenting with yeast culture (Saccharomyces cerevisiae var. bayanus).

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