期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2020
卷号：39
期号：43
页码：98-107
DOI：10.9734/cjast/2020/v39i4331144
语种：English
出版社：Sciencedomain International
摘要：The quality of wine totally depends on the variety of grape. Grapes are unique among fruits. Ripe, they contain sufficient sugar and an appropriate amount of acid so that when they ferment enough alcohol is produced to make a palatable wine that is protected against imminent spoilage. In present investigation experiment was carried during 2014 to 2016 for 3 year. Treatment performance was observed using Tukey’s mean separation method in 95% percent confidence interval. Under this experiment grape ten variety tested under different characteristics. From the result it is found that number of mature and fruitful cane maximum found in Shiraz variety 39.61 and 22.05. Total soluble Solid (TSS) and acidity is important aspect for wine preparation. Minimum TSS and acidity was found in Shiraz variety 0.62 and 18.5. Highest yield variety was recorded in Grenache. From the study, it is observed that performance of Shriraz variety is most suitable for wine preparation in Malwa plateau.
