Author(s): Bhagwat SR, Dalal SR, Gupta NS, Goriwale AA, Deshmukh Manisha and Rathod NG

Abstract: The experiment was conducted at Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Akola, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the years 2020-2021 and 2021-2022 to study the changes in sensory parameters during aging of red wine prepared from Rose petals. Wine was evaluated for sensory qualities viz., taste, aroma, colour, appearance, astringency and overall acceptability at fresh and thereafter at 2, 4, 6 and 8 months. From the investigation it was observed that the highest score secured for taste, aroma, colour, appearance, astringency and overall acceptability were recorded when wine was prepared by Saccharomyces cerevisiae inoculum of 15 ml/l and TSS 24 ºBrix.

DOI: 10.33545/26174693.2024.v8.i6d.1326