International Journal of Agriculture Extension and Social Development

author(s)
Ananthalakshmi Ranganathan, Jaya Tripathi, Sarah Iftikhar and Seema Paroha

abstract
Wine is one of the alcoholic beverage that is traditionally made by fermentation process of sugar containing fruit juice by using yeast. Wine is a safe and nutritionally beneficial alcoholic beverage. Generally, the grape juice is used as a raw material for preparing wine and Saccharomyces cerevisiae for fermentation. In the present research, the wine is prepared at laboratory conditions using Red grapes. The produced wine is analysed for its physical properties for every 15 days’ interval viz pH, TRS, RS, Specific Gravity, Brix, TDS and TSS. The final wine obtained with 7% alcohol of pH 3.69. In the wineries, the pomace let over, after producing wine is thrown. There is no much information or study about Pomace. As an initiative, the pomace is made into powder in a simple drying method and the powder is analysed for its basic properties. The research is aimed to utilize the pomace powder as a nutrient for aiding the germination of seeds in petri plates. Pomace powder is diluted in 5 different concentrations viz 1%, 10%, 25%, 50% and 100% along with control and used for germination study with Moong seeds and Brown Chena. Germination rate and the growth of the sprouts in 7 days in both the seeds in all the treated plates have shown better results than control. With regard to Moong, 25% pomace treated showed very good results compared to others. In Brown chena, 50% pomace treated showed best result of growth. In the pomace treated plates, even the leaves of Moong started to emerge and the length of the sprout is well developed in the pomace treated plates. From the study, it is concluded that the pomace obtained in the wineries containing high level of nutrients that can be made available to the plants and this will result in better growth and development of the crop at less cost.