Effect of pasteurization on alcohol yield and ascorbic acid retention in orange wine

Effect of pasteurization on alcohol yield and ascorbic acid retention in orange wine

Author: 
Dr. Ram Rakha, Arvind Kumar, Pracheta, M.K., Harish Kumar Sagar and Prof. Dheer Singh
Abstract: 

Orange fruits are acidic fruit which contain healthy nutritional content that works wonders for the body. It acts as a fabulous source of vitamin c and a wide variety of essential nutrients required by the body. Fresh fruits and their hand-squeezed or industrially processed juices contain mostly flavonones and flavones 20, 21.Findings of experiments showed that pasteurization of juice in boiling water for 5mts is considered enough to better yield of alcohol as well as ascorbic acid retention .Time and temperature played important role in case of orange wine regarding alcohol yield and ascorbic retention.

Paper No: 
1175