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 sources of sugars and TSS levels on quality of sapota wine. The experiment was planned using four sources of sugars (Sucrose, Fructose, Dextrose, Jaggary) and four TSS levels (25, 30, 35 and 40 0Brix) using factorial completely randomized design (FCRD).The sapota juice contained TSS 23.9 0Brix, pH 5.10, titratable acidity 0.16 per cent, 6.88 mg 100 g-1 ascorbic acid, 8.27 per cent reducing sugars, 17.60 per cent total sugars, 1.91 per cent aldehyde and SO2 contained 49.9 ppm, 0.77 per cent proteins and 0.26 per cent tannins respectively.
The wine prepared from sapota juice having TSS 25 0Brix with sucrose sugar at pH 3.5 recorded highest alcohol content (14.48 %), desirable level of TSS (8.40 0Brix) and tannin content (0.241%). The organoleptic evaluation of wine revealed that the wine prepared from the treatments T1S1, T1S2, T1S3, T2S1 and T2S3 were found to be superior over other remaining treatments.
The maximum wine recovery was obtained in the treatment T1S1 (62.80%) followed by the treatment T2S1¬ (60.65%) in which the wine was prepared by using sucrose sugar at 25 ºB and 30 ºB respectively. The cost of production for 1 kg wine was lower (96.40 Rs) in the treatment T1S1 i.e. wine prepared by using sucrose sugar at 25 0B TSS levels.
From the present investigation, considering both the chemical composition and organoleptic evaluation of wine prepared from different sources of sugars and TSS levels, it can be concluded that 25 0Brix TSS level by using sucrose sugar at 3.5 pH were the optimum conditions for preparation of good quality wine from sapota juice.