Vol. 8, Special Issue 11, Part B (2024)

The experiment “Effect of different sugar sources and blending proportions on fermentation behaviour of must in relation to rate of fermentation, fermentation efficiency and ethanol production” was carried out at PHT Laboratory, Section of Horticulture, College of Agriculture, Dr. PDKV, Akola during the years 2021-22 and 2022-23. The experiment was laid out in FCRD with two factors, as factor ‘A’ constitutes different sugar sources (Cane sugar, Honey, Jaggery) and factor ‘B’ constitutes blending proportions [90:10, 80:20, 70:30 and 100:00 (Rose pulp: Mahua pulp)] with twelve treatment combinations and replicated thrice. Different sugar sources and blending proportions exerted significant effects on the fermentation behaviour of must. Significantly maximum rate of fermentation (1.27°Brix/24 hrs.), maximum fermentation efficiency (99.78%) and ethanol (9.67%) content after fermentation of must were observed in treatment combination S2B2 [Honey+80 :20 (Rose pulp: Mahua pulp)]. From the findings it can be concluded that, mahua blended rose wine prepared with Honey+80 :20 (Rose pulp: Mahua pulp) showed better results as compared to other treatment combinations.