Preparation And Quality Evaluation Of Bael (aegle Marmelos) Wine
(Ajay Shakya)
Bael wine was prepared following the same basic steps employed for the preparation of a typical fruit juice wine. The only major modification employed in the present study was in the extraction step, as the bael fruit yields a rather viscous pulp. Wines were prepared from pulps obtained by hot extraction and cold extraction. Pulp contents of the mash were varied to find out the effect of this variation on organoleptic quality of the wine. Sensory evaluation was carried out at several stages to screen for the best treatment. The final evaluation showed that bael wine prepared form hot-extracted pulp was better than the cold extracted counterpart. The analysis also showed that wine from mash of 25% pulp content was the best. Different wine clarification methods were used. treatment with fining agents consisting of tannin and gelatin produced wine with exceptional clarity. The wine thus produced was found to compare favorably with general wine composition cited in different literatures. The production cost of wine in the present case was found to be NRs 12.72 per bottle (650-ml cap). The study indicates that an excellent quality of wine can be prepared from bael. The finding also indicates the distinct possibility of its commercialization.
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