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Abstract
Standardization technology of papaya wine making and quality changes in papaya wine as influenced by different sources of inoculums and pectolytic enzyme.
C. Maragatham and A. Panneerselvam
Investigations on the preparation of wine from papaya are reported. All the inoculum was given good result for papaya wine making using clarified juice, non clarified juice and pulp. Among this the wine prepared from either the clarified or non clarified papaya juice is highly acceptable using the inoculum pure culture and sediment of secondary fermentation. It is quite possible to utilize papaya fruits successfully to make an acceptable quality of wine as per the procedure developed.
