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Production of Honey Wine and Assessment of the Critical steps


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  • Product Description

During the present study Alcoholic content ,residual O2 &CO2 level as well as overall organoleptic property (Acidity, sweetness, Astringency, body, flavor, aroma, color, appearance and general quality) of six type of honey wines differ in honey type used and process condition were studied . Alcoholic content showed significant (p>0.05) difference among the six honey wine types where the maximum alcoholic strength was obtained from improved & processed honey wine (12.95 + 2.69 %).Whereas the lowest alcoholic strength was recorded from Uncontrolled & Unprocessed honey wine. In this study we found inconsistent value regarding residual O2 level and there is no significant difference between honey wine types with respect residual CO2 level. Panel test of overall organoleptic property showed significant (p>0.05) difference in all the aforementioned quality attributes except body where in majority of quality attributes values close to normal (1-3 scale) and excellent (1-5 scale) were given by panelists for honey wine produce under controlled and improved condition from processed honey as compared to honey wine prepared under uncontrolled condition from unprocessed honey.

Product Specifications
SKU :COC58380
AuthorDemewez Moges Haile,Getnet Belete Gedefa and Hulegezie Getnet Setegn
Number of Pages72
Publishing Year2012-03-06T00:00:00.000
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00