Abstract

DEVELOPMENT OF WINE FROM MOHUA (MADHUCA INDICA) FLOWERS EXTRACT WITH VINE (VITIS VINIFERA) GRAPE JUICE

Pramod Gaikwad* and Dr. Yogesh Bhadane

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Abstract

Since ancient time, Mahua (Madhuca indica) is the flower of choice for aromatic liquor manufacturing. Mahua flowers are considered as the flower for liquor (Distilled) making since centuries, hence work on wine (Non-distilled) making from Mohua is unexplored. As per the definition of wine: the alcoholic, usually fermented juice of plant product used as a beverage, (Merriam-webster). Fermentation process required micro-organisms and in case of wine S. cerevisiae is widely accepted yeast. Two strains of Saccharomyces cerevisiae (Zymaflore RX60) and Saccharomyces cerevisiae (Zymaflore X5) were used for wine production from Mahua flowers and grape juice by fermentation together. The blending proportion used is 10:90 was optimized at temperature 15 0C at pH 3.5 then inoculated at dose 25 gm/HL. The wine capital of India, Nashik is birth place of Scholar author and habit of trekking to explore tribal regions of Nashik inspired him to do research work on the same. Authors do believe that Japanese loves flower wines a lot and this research work will expand the boundaries of Indian wine making by producing world class Mahua flower wines followed by export. Scholar’s observation in tribal region of Nashik valley and as its wine capital of India concern, it inspired scholar to initiate the research on wine from Mohua.

Keywords: Mohua Flower, Mohua Wine, Nashik Valley Wine, Farmer Empowerment, Tribal Development, Indian Education, Wine Research.