Kinnow Wine: Nutritive Value, Physico chemical Approaches, Methods of Juice Extraction, Storage and Preservation

AbstractWine making is an ancient practice in many countries; considerable work has been done on various aspects of wine making from different fruits. The character and quality mainly depend upon variety and therefore the composition of fruit from which it’s made. A comprehensive survey of obtainable literature on utilization of kinnow fruit and other related fruit crops for wine making and other processed products by fermentation are reviewed here. Fermentation is one among the foremost ancient and most vital food processing technologies. Fermentation requires little or no sophisticated equipment, either to hold out the fermentation or for subsequent storage of the fermented product. It’s a way that has been employed for generations to preserve food for consumption at a later date and to enhance food security.