Journal of Scientific & Industrial Research Vol. 64, January 2005, pp 9-18

Panorma of research and development of in

V K Joshi* and Devender Attri Department of Postharvest Technology, Dr Y S Parmar University of Horticulture & Forestry, Nauni-Solan 173 230

In India, an impressive progress has been made in development of technologies for preparation of wines from grapes, mango, apple, peach, pear, plum, cashew-apple, pineapple, pomegranate, banana, ber, strawberry, and kinnow. Screening of cultivars of grapes, peach, plum, mango, apple, wild and cultivated apricot, litchi, sand pear and strawberry has also been made for preparation. Methods for the cider and wine including those with medicinal properties preparation from apple juice and its concentrate have been standardized keeping, in view the characteristics of local produce and taste. Techniques based on debittering of juice by adsorption on XAD-16 and thermovinification of kinnow and strawberry wines have been developed. Technology for vermouth has been developed from plum, apple and sand pear fruits. Deacidifying yeast (Schizosaccharomyces pombe ) for making dry wine of acceptable quality and production of sparkling wines from plum, using immobilized S. pombe and foam stabilization by the use of yeast extract has successfully been made. An overview of the wine research, however, reflects that sporadic and inconsistent work is being carried out at different places in India and there are still a large number of research gaps. Consequently, the Indian wine industry is still in infancy and has to imbibe many developments made world over in the wine production.

Keywords : Wine, Cider, Vermouth, Sparkliing wine, Dessert wine, Thermovinification, Fruit wine, Indian wine industry, Maturation, Deacidification IPC Code : C 12 G 1/100

Introduction amply testify that the wine is perhaps the oldest fermented product known to man. However, still the actual birth place of wine is unknown though it had been prepared somewhere in 3500 B C. Wine refers to the fermented by-products of grapes ( vinifera ), but may include any undistilled alcoholic fermented fruit product. Compared to the grapes, amount of wine production from other fruits is very small. In India, wine industry is in infancy. Consequently, R&D, which has flourished world over, has resulted in the post losses of preciously earned crops and encouraged alcoholism and associated vices. This study reviews briefly the present status of R&D and future strategies in wine research in India.

Institutes on Wine Research In India, enological research is concentrated in a few institutions and universities: Indian Agricultural Research Institute, New Delhi; Indian Institute of Horticultural Research, ; Central Food Technological Research Institute, Mysore; Punjab Agricultural University, Ludhiana; Haryana Agricultural University, ; Mahatama Phule Agricultural University, Rahori; Fruit and Vegetable Preservation Institute, Lucknow; Department of Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni Solan; Regional Reasearch Laboratory, Jammu; Department of Horticulture, Naubahar, H P Krishi Vishavavidyala, Palampur, H P and Himalayan Bioresource Technology, Palampur.

Research Work on Wines Type of Wines Most of the wines made from the grapes are still sweet or dry, may be white, rose or red wines (8-14 % alcohol). Dessert wines (>14 alcohol) are prepared by fortification with wine spirit or alcohol. Special wines called vermouths (15-20 % alcohol) are produced by fortification with herbs or spice mixtures and these may be white or red and sweet or dry. (10-12 % alcohol, excess of CO 2), giving an effervescence like a carbonated beverage. Alcoholic beverages with characteristic flavour of the particular fruit like apple, pear, plum, apricot, cherry, and mango are broadly termed as fruit wines. Aromatized and fortified wines have been 10 J SCI IND RES VOL 64 JANUARY 2005

prepared from plum, sand pear, and apple. Screening of Suitable Variety Thompson seedless and Mendeline anguine were suitable for the production of white wines, and Beauty seedless and Rubired for red wines preparation in Delhi 1. Beauty seedless and Carignane produced acceptable quality of red wines 2,3 , while Early Muscat, Champion and Perlette were found suitable for white wine production in Haryana 2,4 . Possibility of using Bangalore Blue, Bangalore Purple and Beauty Seedless for quality red wine production and Anab-e-Shahi and Selection-7 for the production of low alcoholic beverages 5,6 has also been explored. Screening of exotic grape varieties for wine making revealed that and Bayan Sherei for white wine, Black Cornichon and Feteasca Niagra for red wine, and Convent Large Black and Black Champa for dessert wines are suitable 7,8 . Arkavati variety for good quality dry white table wine, Arka Shyam for dry red table and Arka Shyam and Arka Kanchan for dessert wine are found suitable 9. Peach cultivars namely Redhaven, Sunhaven, J H Hale, Flavorcrest and July Elberta are adjudged better than others 10 for preparation of table wine. A wine with acceptable organoleptic properties could be prepared from custard apple ( Anona squamosa )11 . Among the different varieties of mango screened 12 , Fazli, Langra, and Chausa produced good quality wines, whereas Dashehari wine has a characteristic fruity flavour. Under Indian conditions, there is need to evaluate grape varieties which have been established to be suitable for red and white wine preparation and are cultivated extensively in wine producing countries. Considering the large number of fruit varieties cultivated in India, the work on wine from fruits is like a drop in the ocean.

Harvest Maturity In some grape varieties, harvesting at post-mature stage for production of quality wines has been suggested. Wines made from hot season crops are rated better than those from cold season and distinct variations in changes in carbohydrates, nitrogenous compounds, organic and inorganic constituents in Bangalore Blue, Black Champa, Malvasia Bianca and Thompson Seedless are recorded due to maturity and season 13 . Brix/acid ratio (30±5 o) is found near optimum for making good quality dry wines. Grapes harvested at early or mid-mature stage are found to produce good quality wines from Thompson seedless, Arkavati, Arka shyam and Arka kanchan 14 . The dependence of wine quality on grape maturity is specific in different varieties. Amino acid is estimated in largest amounts, both in grapes and wines 15 .

Microbiology of Fermentation For wine making, among yeast strains of Saccharomyces cerevisiae, strain no 127 and 383 were found superior based on total esters content, aldehyde production and rate of sugar utilized during fermentation 16 . The effect of 13 different yeast strains on quality of white table wines from Perlette grapes has also been investigated 4 . Based on the production of alcohol, aldehyde and fermentation rate, S. cerevisiae var ellipsoideus strain 10 from is the most satisfactory yeast producing wine with flowery and fruity flavour. The grape variety and fermentation temperature are major factors affecting hydrogen sulphide production in wine17 . Yeasts are widely distributed in nature and grapes also carry some yeasts as natural flora called as wild yeasts belonging to genera Hansenula, Kloeckera, Pichia and Torulopsis . These microflora multiply during early stages of fermentation and produce special flavours but are inhibited later when the alcohol level reaches 4 to 6 per cent or more. Saccharomyces is found to be the most predominant yeasts during wine fermentation from Haryana grapes 18 . In addition, Debaryomyces vini , Candida pulcherrima , C. guilliermondi and Endomycopsis spp. are also found, but Kloeckera apiculata and Sacch. oviformis are not present. Six genera of yeasts from juice, fermenting juice and wines made from Bangalore Blue and Black Champa at Bangalore 19 are recorded. K. apiculata and Torulopsis spp. are the predominant yeasts during initial stages of fermentation. Torulopsis spp, S. chevalieri and S. cerevisiae have been isolated from wine. Kloeckera, Candida, Rhodotorula, Schizosaccharomyces and Saccharomyces from fermenting musts and wines of Beauty Seedless and Perlette grapes in Haryana 20 are isolated. C. guilliermondii , with high resistance to actidione, has been isolated from Bangalore Blue wines. Under studies on the effect of fungitoxicants on grape must fermentation and wine yeast growth 21 , only Difolatan as a spray affected the fermentation rate in Beauty seedless grapes. Fermented alcoholic beverages prepared in tribal areas reveal high quantity of methanol, and wide variations JOSHI & ATTRI: PANORMA OF RESEARCH AND DEVELOPMENT OF WINES IN INDIA 11

in ethanol, pH and volatile acidity among the products 22 . Such beverages contain Aspergillus flavus, A. oryzae, Mucor spp, Rhizopus spp, and bacteria like, Pediococcus, Leuconostoc and Pseudomonas. S. cerevisiae have been found predominantly among the natural sources of fermentation. The studies are needed to determine the natural flora of fruits, beverages, and their significance.

Technology of Wine Production The high acidic grapes make the wine unpalatable. De-acidification studies of high acid must of grapes (8 varieties) indicate that all the musts fermented with Schizosaccharomyces pombe (a malic acid metabolising yeast) shows a considerable reduction in acidity 23 . Over de-acidification, encountered with some varieties, can be reduced by developing a mixed culture fermentation process using a combination of Schizosaccharomyces pombe and S. cerevisiae (10:90 ), which reduces the acidity in wines prepared from Bangalore Blue grapes from over 1 per cent to less than 0.79 per cent, consequently producing acceptable quality wine with optimum acidity 24 . Adding can increase the alcohol content of such a wine.

Cider Experiments on the production of cider from Indian apples have revealed that the alcoholic product 25 (4.5-8.23% alcohol) can be made from apple varieties namely, Red Delicious, Rich-a-Red, Kesari, Golden Delicious, and Maharaji. Further, Golden Delicious, and Red Delicious apples are suitable for cider production 26 . However, Ambri Kashmiri, Granny Smith and Yellow Newton are not suitable due to high acidity, tannin and unattractive colour. During fermentation, the alcohol content increases, but tannins and reducing sugars decrease during storage of cider at two different temperatures 27 . Finding suitable yeast strains, sugar level and nitrogen consumption on cider production from Red Delicious and Maharaji is possible 28 . Production and acceptability of cider from Himachal Pradesh apple have also been documented 29 . Cider prepared from scabbed apple fruit 30 is comparable in all the respects with that of normal juice, which is free from patulin, aflatoxin, and microflora. To produce cider from apple juice concentrate, fortification with DAHP as nitrogen source is essential for rapid fermentation and the must prepared from diluting the concentrate ferments faster than that ameliorated with sugar. Consumer survey of the prepared cider shows a high acceptability 31 . Hard cider with varying juice content is prepared by blending the base apple wine with juice 22 . A product with 20 per cent juice is adjudged as the best cider.

Apple Wine Apple juice concentrate diluted to the desired level of sugar 32 gives higher fermentability and more ester content in the wine. Blending of base apple wine with sugar (2-3%) and apple aroma (0.02%) increases the acceptability considerably. Application of principal component analysis (PCA) to the flavour profile could separate the wine made with concentration from those prepared from must with sugar 33 . Addition of pectolytic enzyme increases the rate of fermentation, alcohol content, and K, Na, Ca, Zn, Cu and Fe, while Mg and Mn level remains unaffected. Further, apple- wine made by blending apple juice with honey is adjudged the best wine 34 . In preparation of apple wine, initial sugar content (ISC) influences the physico-chemical and sensory quality. With increase in ISC, ethanol, titrable acidity, and colour of wine increases, while aldehyde level decreases. ISC of 20 and 24 oB are optimum for preparation of cider and apple wine, respectively 35 (Fig. 1). Apple wine developed by adding extracts 36 of garlic, hops, and honey, possesses antimicrobial property. Cider ginger beverage has been prepared successfully 37 . Wines from apple, peach, and strawberry contain phenolic compounds known for antioxidant activity 38 .

Guava Wine Wines made from guava juice are highly acceptable (Table 1). Pectinase treatment of guava pulp prior to fermentation gives increase in wine (18 %).

Banana Wine Method for the production of banana wine has been optimized 40 . Fermentation of diluted pulp (1:1, 1:2 or 1:3) produced acceptable quality wines, which loose flavour after 6 months storage. The juice recovered from over- 12 J SCI IND RES VOL 64 JANUARY 2005

Fig. 1  Flow diagram of manufacture of apple wine ripe fruits is higher (67.6%) than normal fruits, using pectinase enzyme 41 . From sensory quality point, the wine from over- ripe fruits is comparable to the normal fruits.

Jamun Wine Muskmelon ( Cucumis melo L) is converted into alcoholic beverages (6.5 % alcohol w/v), which exhibits a very good sensory quality 42 . Acceptable dry table wines using S. cerevisiae at 30±5 oC for 96 h, prepared from cultivars of Jamun 42 , Pharenda, Jamun and Kathjamun , are adjudged the best (Table 2). The method of wine preparation includes dilution of whole fruit with water (1:1) and treatment with pectinase JOSHI & ATTRI: PANORMA OF RESEARCH AND DEVELOPMENT OF WINES IN INDIA 13

Table 1  Chemical characteristics of wines from juice, pulp and diluted guava pulp 39 Characteristics Guava juice Guava pulp Guava Guava wine wine pulp (1:2 dil.) pulp (1:3 dil.) wine wine Total soluble solids, oBrix (TSS), 17.0 17.5 15.0 17.0 pH 40 3.50 3.20 3.25 Volatile acidity (VA), % acetic acid l0.033 0.046 0.052 0.063 Total acidity (TA), g/100ml 0.901 0.796 0.750 0.627

Total SO 2, ppm 153.6 115.0 156.8 127.2 Tannin, g/100ml 0.020 0.130 0.110 0.055 Alcohol, % 10.0 10.7 11.5 9.8 Total aldehyde, ppm 58.1 37.4 59.8 50.6

Table 2  Physico-chemical characteristics of Jamun wine 42 Table 3  Physico-chemical characteristics of plum wine 70 Characteristics Jamun wine Characteristics Plum wine With pectin Without pectin Ethanol, % v/v 8.5-11.0 esterase esterase TSS, oBrix 8.0-12.0 (Sweet) Yield, 1/2.5 kg fruits 3.62 3.70 Titratable acidity, % malic acid 0.62-0.68 Alcohol, % v/v 11.23 11.61 Volatile acidity, % acetic acid 0.028-0.040 TA, g/100ml 0.37 0.38 Esters, mg/l 104.0-109.0 VA, % acetic acid 0.036 0.032 Colour (tintometer colour units) Red, 6-10; Yellow, 10 pH 3.50 3.48 Total colouring matter Total Esters, mg/100ml 16.12 14.24 and tannins, mg/100ml 19 Tannins, mg/100ml 105 94 enzyme. Total anthocyanins, 44 42 mg/100ml Ber, Sapota and Carrot Wine Pectin extract, g/100ml 3.33 2.9 Optimum conditions for good quality wine from ber Organoleptic 43 (Zizyphus mauritiana Lamk) include the use of SO 2 scores(out of 100) 78.5 83.0 (50-100 ppm) and inoculum (2-5%) at 3.5 to 4.0 pH of the must. Sapota ( Chiku ) wine can be made either from clarified or non-clarified sapota juice by raising o o TSS to 25 Brix, adding citric acid (0.7%), SO 2 (30 ppm) and pectinase (0.1%), heating to 80-85 C for 10 min, pressing of pulp for 4 d, and siphoning 44 . Vegetables have rarely been employed to make wine. Good quality carrot wine can be prepared 45 .

Strawberry Wine Fruits of Camarosa, Chandler, and Doughlas cultivars have been used to prepare wine 46 . Wines prepared using thermovinified method have many desirable characteristics and sensory analysis, and are adjudged the best.

Apricot Wine Wild apricot ( Prunus armeniaca L) has been made into wine by a method 47 , which consisted of dilution of fruits with water (1:1), raising TSS to 24 oBrix, addition of DAHP @ 0.1 and pectinase (0.5%) followed by ameliorating to 12 oB with sugar.

Kinnow Wine Kinnow juice can effectively be used for wine making. Amberlite XAD-16 48 reduces the bitterness and hence improves the quality of wine.

Plum Wine Whole fruit pulp 49 diluted with water (1:1) produces wine of acceptable quality (Fig. 2, Table 3).

14 J SCI IND RES VOL 64 JANUARY 2005

Such wines have also been prepared by reducing the acidity using Schizosachharomyces pombe 50 . De- acidification activity decreases as the sugar content is increased. Deacidification activity of S. pombe in plum must 51 was rapid at pH 3-4.5 but got adversely affected when pH was reduced to 2.5, and was also influenced by higher concentration of ethanol, SO 2, and addition or no nitrogen source. Osmotic treatment of plum fruits increases TSS and decreases acidity but results in leaching of some anthocyanin and minerals 52 . The types of preservative 53 affect characteristics and sensory qualities of plum wine. Sodium benzoate treated wine is rated better than that with KMS.

Enhancement of Colour Colour and thermovinification technique are the desirable quality characteristics of red wine. Heating must to 70 oC for 30 min increases the acidity, wine colour and tannin content 23 . Dipping the grape bunches in boiling water for 5 min increases the colour and tannin content of wines 54 . In Bangalore Blue wine 55 , sodium or potassium metabisulphite treatment of must gives better colour after 50 weeks of storage at 7 oC. Madeirization 3 in white wines from Perlette variety could be minimized by pretreatment of juice with phenol components such as, polyvinyl pyrolidone (PVP), formaldehyde (HCHO), and casein either alone or in combination. Frozen grapes are found to give wine with lower tannin content and better colour 56 .

Improving Composition and Sensory Quality Attempts have also been made to complement the composition and flavour in wines by blending grapes 57 , using 2:1 and 3:1 ratios of light coloured Gulabi with deep Fig. 2  Flow sheet for the preparation of plum wine coloured Baily Alicante or Rubired produced wines with desirable colour. Commercial varieties (Thompson Seedless, Anab-e-Shahi), which impart sufficient intensity of colour, are blended with Rubired to produce table and dessert wines . Maturation with Wood Chips Wooden barrels or wood chips are employed to mature the wine or brandy. Phenolics, extracted from Indian oak ( Quercus sp.), teak ( Tectona grandis ), red cedar ( Cedrella toona ) and sandal ( Santanum album ) by ethanol, reduces the harshness of the product 58 . The influence of wood chips treatments on fruit wines indicated 59 that Albizia and Quercus produced wines of highest sensory qualities. Effect of three different wood chips ( Quercus, Bombax, Albizia sp .) treatment on the chemical composition and sensory quality of peach (8 cultivars) has revealed significant changes compared to the control 60 . Wine aged with Quercus wood has higher total phenols, aldehyde, and more esters content than the control and is rated as the best in sensory qualities. Maturation of peach brandy made with sugar, jaggery or molasses with wood chips (roasted slightly) revealed that sugar based brandy with Quercus wood chips is the best 61 .

Special Wines JOSHI & ATTRI: PANORMA OF RESEARCH AND DEVELOPMENT OF WINES IN INDIA 15

Grapes are employed to prepare , Port, and Dessert wines in the traditional wine producing countries. D rakshamrit wine (6% alcohol, 12 % sugars) is a blend of mature wine with followed by desired level of carbonation 62 . Sherry, made from Delight grapes by surface culture method63 at 30 oC, gives maximum 64 aldehyde by Sherry yeasts in wine samples having a pH of 2.5 and 150 ppm SO 2. Under submerged fermentation o also, maximum aldehyde is obtained at 3.5 pH and 150 ppm SO 2. Formation of aldehyde during baking at 60 C or in sun baking has also been attempted successfully 65 . Quality dessert and madeira style wines have been made from several mango varieties 66 Madeirization of dessert wines reduces acidity and increases volatile acidity, colour, and overall quality. Madeirized wines are more acceptable than the corresponding dry and dessert wines. A rapid madeirization process for mango dessert wine by the addition of ascorbic acid (0.1 %) and madeirization at 50 oC for 7 d is developed 67 . Madeira prepared from Totapari is more than those from Raspuri, Mulgoa, Dashehari, and Langra. A new alcoholic beverage, Mango Vermouth 68 , has been prepared by using suitable herb mixture. Sweet Vermouth (15% alcohol) prepared from plum, is of commercial acceptability (Table 4) 69 and a good source of mineral contents 70 . Tamarind fruits have also been used to prepare, commercially acceptable Vermouth 71 . Dry and sweet vermouth with variable alcohol levels are prepared from sand pear base wine (Fig. 3.). 16 J SCI IND RES VOL 64 JANUARY 2005

Fig. 3  Flow sheet for the preparation of Sand Pear base wine and vermouth

Sweet vermouth (15 % alcohol) was considered as the best 72 . Vermouth from apple fruit (4 % sugar, 2.5 % spices extract, 15 % alcohol) has been made successfully 73 . Addition of extract of spices and herbs increases the total esters and aldehyde content of vermouth. Increasing the acid content further increases acceptability of the product with 19 per cent of alcohol content. Like grapes, special type of sparkling wines have been developed from plum (6 cultivars) 74 . Addition of immobilised S. cerevisiae followed by Schizosacchromyces pombe has been found as the best wine on account of chemical and sensory analysis 75 . The bottle fermented (Methode Champanoise) wine made from base wine with sodium benzoate has desirable level of CO 2, low aldehyde, higher esters, more crude proteins, better colour, and higher sensory qualities (Table 5). In production of sparkling plum wine 76 , UCD 595 gives better response to ethanol and lower temperature, while the sugar concentration (1.5%) and DAHP ( 0.2%) in 200 ml of plum juice at 15±2 oC gave optimum pressure in bottle fermentation and ethanol content. Brandy JOSHI & ATTRI: PANORMA OF RESEARCH AND DEVELOPMENT OF WINES IN INDIA 17

Cull fruits of commercially grown varieties in Table 4  Physico-chemical characteristics of sand pear base Himachal Pradesh have been utilized for production of wine and sweet vermouth 72 apple brandy. The products conform to the specifications Characteristics Wine Vermouth laid down by Indian Standard Institution, (1968) for TSS, oBrix 6.1 13.0 . The S. cerevisiae var. ellipsoideus is used to Titratable acidity, % malic acid 0.37 0.43 ferment pulp at 25-30 oC. The wine is decanted, filtered, pH 3.99 3.95 and then distilled to recover brandy (60-76 %) in Reducing sugar, % - 4.17 different varieties. The recovery of alcohol in brandy Total sugar, % - 4.35 from wine ranges from 64 to 74 per cent, the maximum Alcohol, %v/v 10.80 14.95 being in Lucknow. Quercus treated sugar based peach Volatile acidity, % acetic acid 0.04 0.04 brandy is found to be superior to others due to its higher Ascorbic acid, mg/100 ml 6.6 5.5 ethanol , total esters, tannins, aldehydes, and higher Aldehydes, mg/l 103.21 133.15 alcohols. 62 Total phenols, mg/l 226.26 264.46 Esters, mg/l 197.4 268.04 Future Strategies Optical density 0.64 0.58 Considering the utility and scope of the fruit wines, in  depth and systematic research on different facets of the Table 5 Physico-chemical characteristics of sparkling plum wine 48 enology needs to be strengthened. A review of research Characteristics Bottle fermented Tank work done in India shows that satisfactory good base has wine fermented already been made but considering the vast scope of the wine subject this itself would be like a drop in the ocean. To Aldehydes, mg/l 27.50 25.45 obtain continuous R&D input for the proper growth of Esters, mg/l 121.67 113.33 the industry, it would be worthwhile to concentrate and Total phenols, mg/l 303.67 293.67 coordinate the manpower at one place with defined Total anthocyanins, 111.50 110.33 objectives and a specific time frame of work. mg/100ml Volatile acidity, % acetic acid 0.020 0.023 References Titratable acidity, % malic 0.94 0.98 1 Amda D, Anand J C & Yadav I S, Preliminary evaluation of acid grape varieties grown in Delhi region for wine making , Proc Total sugar, % 2.16 2.52 Symp Alcohol Beverage Industry in India , Present Status and Ethanol, %v/v 11.97 11.57 Future Prospects , Mysore, 1972, pp 28-30. 2 Vyas S R & Gandhi R C, Enological qualities of various grape Pressure, lb /sq inch 52.50 8.75 varieties grown in India , Proc Symp Alcohol Beverage Industry in India, Present Status and Future Prospects, Mysore, 1972, pp 9-11. 3 Bardiya M C, Kundu B S, Daulta B S & Tauro P , Evaluation of exotic grapes grown in Haryana for red wine proudction, J Res Haryana Agric Univ, 10 (1980) 374-379. 4 Kundu B S, Bardiya M C, Daulta B S & Tauro P, Evaluation of exotic grapes grown in Haryana for white table wines, J Food Sci Technol, 17 (1980) 221-224. 5 Sreekantiah K R & Johar D S, Processing of grapes, in The Grape (Andhra Pradesh Grape Growers Association, ) 1968. 6 Subba Rao M S, Wine technology, Proc Symp Alcohol Beverage Industry in India, Present Status and Future Prospects , Mysore, 1972, pp 35-38. 7 Negi S S, Suresh E R & Randhawa G S, Raw materials recruited for wine, Proc Symp Alcohol Beverage Industry in India, Present Status and Future Prospects, Mysore, 1972, pp12-14. 8 Suresh E R & Negi S S, Evaluation of some grape varieties for wine quality, J Food Sci Technol , 12 (1975) 79-81. 9 Suresh E R, Ethiraj S & Negi S S, Evaluation of new grape cultivars for wine, Food Sci Technol , 22 (1985) 211-212. 10 Joshi V K, Shah P K & Kumar K, Evaluation of different peach cultivars for wine preparation, Adv Hort (2003). (in press). 11 Kotecha P M, Adsule R N & Kadam S S, Processing of custard apple: Preparation of ready-to-serve beverage and wine, Indian Food Packer , 49 (1995) 5-7. 12 Kulkarni J H Harmail Singh & Chadha K L, Preliminary screening of mango varieties for wine making, J Food Sci Technol , 17 (1980) 218-220. 13 Chikkasubbanna V, Effect of variety and maturity on the composition of musts and quality of grapes wines , Ph D thesis, University of Agricultural Sciences, Bangalore, 1982. 14 Suresh E R & Ethiraj S, Effect of grape maturity on the composition and quality of wines made in India, Amer J Enol Vitic , 38 (1987) 329-331. 15 Ethiraj S & Suresh E R, The proline content of some experimental wines made in India, Amer J Enol Vitic , 33 (1982) 231-332. 16 Venkataramu K, Patel J D & Subba Rao M S, Fermentation of grapes with a few strains of wine yeasts, Indian Food Packer , 33 (2) (1979) 13-14. 18 J SCI IND RES VOL 64 JANUARY 2005

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