Development of Wine from Jack Fruit (Artocarpus Heterophyllus): A Value Added Product from a Tropical Fruit Crop in Sri Lanka

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dc.contributor.author Kaushallya, H.K.H.N.
dc.contributor.author Henagamage, A.P.
dc.contributor.author Singhalage, I.D.
dc.contributor.author Madusinghe, M.M.G.
dc.date.accessioned 2021-04-23T09:12:22Z
dc.date.available 2021-04-23T09:12:22Z
dc.date.issued 2011
dc.identifier.issn 22359877
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6580/6-2011-Development%20of%20Wine%20from%20Jack%20Frui.pdf?sequence=1&isAllowed=y
dc.description.abstract Note: See the PDF Version Introduction Wine is an alcoholic beverage typically made from fermented grape juice or variety of fruits. Since fruits have natural sugar and natural acids, they provide all the required Ingredients for making wine. The quality and the type fruit dictate the final quality of the trait-based wine. Therefore. selection of correct fruit commodity is critical in wine making (Fitli riad i c/ p/., 1996). Jackfruit is an extensively grown and very important tree for the people of Sri Lanka. It is essentially a carbohydrate food and is useful as a source of energy. The perianth is rich in sugars, contains carotene, protein, fat, calcium, phosphorous, and iron in quantities similar to those found in other fruits which are used to manufacture wine (Pushpakumara ct at., 2007). Therefore, Jackfruit it can be considered as a potential fruit crop in making wine. Wine is produced by fermenting crushed fruits using various types of yeasts, the majority of the yeast used iii baking is Saccliaromyces cere visiae, which is the same species commonly used in alcoholic fermentation, and so is also called brewer's yeast (Pelcza er>/., 1977). Therefore, this study was carried out to prepare wine front Jackfruit it juice with the baker’s yeast as a low cost method for wine making and to compare the sensory attributes and quality parameters with commercial red wine front grape. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Technology en_US
dc.subject Food Science en_US
dc.subject Fruit Cultivation en_US
dc.subject Agriculture en_US
dc.title Development of Wine from Jack Fruit (Artocarpus Heterophyllus): A Value Added Product from a Tropical Fruit Crop in Sri Lanka en_US
dc.title.alternative Research symposium 2011 en_US
dc.type Other en_US


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