PRODUCTION OF WINE FROM GRAIN GREEN OF SWEET SORGHUM AND ITS ANALYSIS
Author: –
1.Rajnikant S. Jadhao, Research Scholar
2. Dr J.P.Kaware, Principal, RSCOE, Buldhana
3. Miss. Mitali Mate, Student
4. Miss. Snehal Patankar, Student
Department of Chemical Engineering, College of Engineering & Technology, Babhulgaon (Jh), Akola,Dist. Akola, MS (444301)
Sant Gadge Baba Amravati University, Amravati, 444602.
The production of wine from green grains of sweet sorghum presents an innovative approach to diversifying the wine industry and utilizing agricultural resources more efficiently. Sweet sorghum, a C4 grass species, is gaining attention for its potential as a bioenergy crop, but its applications extend beyond fuel production. This paper explores the feasibility and process of transforming green grains of sweet sorghum into wine, highlighting the biochemical composition of sweet sorghum, the fermentation process, and the potential challenges and opportunities associated with this novel approach to winemaking. Sweet sorghum, known scientifically as Sorghum bicolour (L.) Moench, is a versatile crop with high biomass and sugar content, making it an ideal candidate for biofuel production. However, the grains of sweet sorghum also contain fermentable sugars that can be utilized in winemaking. The biochemical composition of sweet sorghum grains includes starch, sucrose, glucose, fructose, and amino acids, providing ample substrates for yeast fermentation. The process of producing wine from green grains of sweet sorghum involves several key steps. Firstly, the grains are harvested at the green stage to capture their high sugar content before they mature and lose sweetness. The grains are then processed to extract the juice, which serves as the raw material for fermentation. Next, the juice undergoes clarification and may be supplemented with nutrients to support yeast growth and fermentation efficiency.
DOI link – https://doi.org/10.69758/GIMRJ/2505I5VXIIIP0065
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