A laboratory experiment was conducted at Microbiology Lab (AICRP-WC), University of Agricultural Sciences, Dharwad during 2012-13 in order to prepare sugarbeet wine from different varieties of Tropical Sugarbeet (TSB). Four TSB varieties were selected viz. Magnolia, PAC 60008, Calixta and SZ 35 for wine preparation. In the first four treatments, the sugarbeet juice was obtained and directly assembled for fermentation without any TSS adjustment (T1 to T4). The obtained juice TSS was adjusted to 23 0 brix in the next four set of treatments (T5 to T8). Totally wine was prepared in eight treatment combinations. The wine was subjected to chemical analysis such as alcohol content, pH and TSS. Colour and brightness at different stages and its organoleptic evaluation was also done after proper aging. The experimental results revealed that, wine prepared out of variety calixta without adjustment in its TSS was found superior to other treatment combinations. Either calixta or Magnolia varieties were found superior with respect to wine quality and alcohol production point of view. | Value addition of tropical sugarbeet through microbiological process An innovative approach
