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STRAWBERRY WINE''

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INTRODUCTION
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. Wines made from other fruits, such as apples and berries, are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine" refers to the higher alcohol content rather than production process.] The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

HISTORY OF STRAWBERRY

The strawberry is a member of the rose family, with the most common varieties being a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. The plant produces succulent, red, conical fruit from tiny white flowers, and sends out runners to propagate. Although the plants can last 5 to 6 years with careful cultivation, most farmers use them as an annual crop, replanting yearly. Crops take 8 to 14 months to mature. Strawberries are social plants, requiring both a male and female to produce fruit. The word strawberry comes from the Old English streawberige, most likely because the plant sends out runners which could be likened to pieces of straw. Although they have been around for thousands of years, strawberries were not actively cultivated until the Renaissance period in Europe. Strawberries are native to North America, and the Indians used them in many dishes. The first colonists in America shipped the native larger strawberry plants back to Europe as early as 1600. Another variety was also discovered in Central and South America, which the conquistadors called futilla. Early Americans did not bother cultivating strawberries, because they were abundant in the wilds. Cultivation began in earnest in the early part of the 19th century, when strawberries with cream quickly became considered a luxurious dessert. New York became a strawberry hub with the advent of the railroad, shipping the crop in refrigerated railroad cars. Production spread to Arkansas, Louisiana, Florida and Tennessee. Now 75 percent of the North American crop is grown in California, and many areas have Strawberry Festivals, with the first one dating back to 1850.

STRAWBERRY ORIGIN

The strawberry is a native plant of North America. The name 'strawberry', that it holds is derived from a farmers' practice of mulching the plant with straw. There is one more theory about the origin of the word strawberry. Strawberries being abundant in nature, was not cultivated as a cash-crop. A strawberry strewn among fallen leaves was a common sight in olden days. This might have lead to the development of the word strawberry from the two words, 'strewn' and 'berries'. In England, children used to pick strawberries scattered in the wild and sell them in local markets. In order to handle them properly, the strawberries were tied to pieces of straws. Varieties of strawberries are also found in Europe. The history of strawberry in Italy can be traced back to 234 BC.

CLASSIFICATION OF STRAWBERRY There are more than 20 different Fragaria species worldwide. Key to the classification of strawberry species is recognizing that they vary in the number of chromosomes. There are seven basic types of chromosomes that they all have in common. However, they exhibit different polyploidy. Some species are diploid, having two sets of the seven chromosomes (14 chromosomes total). Others are tetraploid (four sets, 28 chromosomes total), hexaploid (six sets, 42 chromosomes total), octoploid (eight sets, 56 chromosomes total), or decaploid (ten sets, 70 chromosomes total). As a rough rule (with exceptions), strawberry species with more chromosomes tend to be more robust and produce larger plants with larger berries (Darrow). Strawberries are not true berries, contrary to the nomenclature. They are actually classified as an achene indehiscent fruit. •	Fragaria daltoniana J.Gay (Himalayas) •	Fragaria iinumae Makino (East Russia, Japan) •	Fragaria nilgerrensis Schlecht. ex J.Gay (South and Southeast Asia) •	Fragaria nipponica Makino (Japan) •	Fragaria nubicola Lindl. ex Lacaita (Himalayas) •	Fragaria viridis Duchesne (Europe, Central Asia) •	Fragaria yezoensis H.Hara (Northeast Asia)

Tetraploid species •	Fragaria moupinensis Cardot (China) •	Fragaria orientalis Lozinsk. - (eastern Asia, eastern Siberia)

Hexaploid species •	Fragaria moschata Duchesne - Musk strawberry (Europe)

Octoploid species and hybrids •	Fragaria × ananassa Duchesne - Garden strawberry •	Fragaria chiloensis (L.) Mill. - Beach strawberry (Western Americas) o	Fragaria chiloensis subsp. pacifica Staudt (coast of Alaska, British Columbia, Washington, Oregon, California) o	Fragaria chiloensis subsp. sandwicensis (Decne.) Staudt - ʻŌhelo papa (Hawaiʻi)

Decaploid species and hybrids •	Fragaria × Potentilla hybrids •	Fragaria ×vescana

SCIENTIFIC CLASSIFICATION

Kingdom        :	             Plantae

Division       :	             Magnoliophyta

Class          :	             Magnoliopsida

Order          :	             Rosales

Family         :	             Rosaceae

Subfamily      :	             Rosoideae

Genus         :	             Fragaria

Species       :	             F. × ananassa

BINOMIAL NAME Fragaria × ananassa Duchesne

COMPOSITION OF STRAWBERRY

Each strawberry contains following components;

Constituents	              Average Range Edibale protion (%)	          97 Water (%)	               89.9¬-92.4 Total soluble solids          	7-10.2 Total sugars (%)	       3.3-9.1 Sucrose	                       0.2-2.5 Fructose	               1.7-3.5 Glucose	                       1.4-3.1 Titratable acidity (%)	       0.52-2.26 Organic acid (mg/100g) Citric	                       420-1240 Malic	                        90-680 Ascorbic                      	26-120 Succinic               	100 Tartaric               	17 Pyruvic	5 Shikimic	               Trace Total phenols (mg/l)	       58-210 Protein (%)	                0.23 Total anthocyanin (mg/l)	55-145 Minerals (mg/100g) Potassium	                130 Sodium	                         6 Calcium	                         13 Magnesium                      8 Iron	                        0.6

GROWING STRAWBERRIES

Area & Production Strawberry is cultivated in Himachal Pradesh, Uttar Pradesh, Maharashtra, West Bengal, Delhi, Haryana, Punjab and Rajasthan. Sub-tropical areas in Jammu have also the potential to grow the crop under irrigated condition. Estimates of area and production of the crop are not available.

Economic Importance Strawberry is rich in Vitamin C and iron. Some varieties viz. Olympus, Hood & Shuksan having high flavour and bright red color are suitable for ice-cream making. Other varieties like Midway, Midland, Cardinal, Hood, Redchief and Beauty are ideal for processing.

Agro-climatic requirements Strawberry grows well under temperate climate. Some cultivars can be grown in sub-tropical climate. Daylight period of 12 hrs. or less and moderate temperature are important for flower-bud formation. Each cultivar has a different day length and temperature requirement. Sandy loam to loamy soil with pH 5.7-6.5 is ideal for cultivation. Varieties Cultivated Important strawberry varieties cultivated in India are Chandler, Tioga, Torrey, Selva, Belrubi, Fern and Pajaro. Other varieties include Premier, Red cost, Local Jeolikot, Dilpasand, Bangalore, Florida 90, Katrain Sweet, Pusa Early Dwarf & Blakemore. Land Preparation The soil is ploughed during summer with a soil turning plough which is followed by repeated ploughing to make soil friable, remove weeds and stubbles. Soil fumigation with a mixture of methyl bromide and chloropicrin helps to increase root system, reduce fertilizer requirement and control the weeds.

Planting Material Strawberry is commercially propagated by runner plants. For large scale propagation of virus free plants, tissue culture is widely used. Planting Season The ideal time of planting runners or crowns in hilly areas is September-October. If the planting is done too early, plants lack vigour and result in low yield and quality of fruits. If planted very late, runners develop in March and crops are light. Runners are uprooted from nursery, made into bundles and planted in the field. These can be kept in cold storage before transplanting. The soil should be frequently irrigated to reduce water stress in the leaf. Defoliation suppresses the plant growth, delays fruiting and reduces yield & quality. Spacing Planting distance varies according to variety & type of land. A spacing of 30 cm. x 60 cm. is usually followed. In the model scheme, a spacing of 30 cm. x 30 cm. with a population of 22,000 plants per acre has been considered which was commonly observed in areas covered during a field study. Nutrition A fertilizer dose of 25-50 tonnes farmyard manure, 75-100 kg. N, 40-120 kg. P2O5, 40-80 kg. K2O/ha. may be applied according to soil type and variety planted. Irrigation Strawberry being a shallow-rooted plant requires more frequent but less amount of water in each irrigation. Excessive irrigation results in growth of leaves and stolons at the expense of fruits & flowers and also increases the incidence of Botrytis rot. Irrigation is applied in furrows between the rows. Trickle and sprinkler irrigation systems are becoming popular nowadays. In case of trickle irrigation, 30% water and energy are saved.

Training Four different types of training systems viz. matted row, spaced row, hill and plastic mulch are used to train the strawberry plants. Usually matted row system is followed in India. Intercultural Operations The field is kept weed free during the first season by harrowing & ploughing, applying herbicides or plastic sheet. Inter-cultural practices are continued till the straw mulch is applied. Growth regulators Application of GA3 (50 ppm.) sprayed four days after flowering and maleic hydrazide (0.1-0.3%) sprayed after flowering increases the yield by 31-41%. Morphactin (@ 50 ppm.) improves the fruit size.

Plant Protection MeasuresItalic text

Insect Pests White grubs, cutworms and hairy caterpillars attack the crop. Areas where strawberries are to be planted should be free from white grubs and cutworms. Application of endosulfan (0.05%) or malathion (0.05%) on appearance of caterpillars has been found to be effective in most cases. Diseases Main diseases reported are leaf spot and grey mould. Application of carbendazim / thiophanate methyl has been found to be effective in most cases.

Disorders Albinism (lack of fruit colour during ripening) is a physiological disorder in strawberry. It is probably caused by certain climatic conditions and extremes in nutrition. Fruits remain irregularly pink or even totally white and sometimes swollen. They have acid taste and become less firm. Albino fruits are often damaged during harvesting and are susceptible to Botrytis infection and decay during storage

Harvesting and Yield Strawberries are generally harvested when half to three fourths of skin develops color. Depending on the weather conditions, picking is usually done on every second or third day usually in the morning hours. Strawberries are harvested in small trays or baskets. They should be kept in a shady place to avoid damage due to excessive heat in the open field. Plants start bearing in second year. An average yield of 45-100 q./ha. is obtained from a strawberry orchard. However, an average yield of 175-300 q./ha. may be taken from a well managed orchard.

POST HARVEST MANAGEMENTItalic text

Grading Fruits are graded on the basis of their weight, size and colour.

Storage Fruits can be stored in cold storage at 320C upto 10 days. For distant marketing, strawberries should be pre-cooled at 40C within 2 hrs. of harvesting and kept at the same temperature. After pre-cooling, they are shipped in refrigerated vans. Packing Packing is done according to the grades for long distance markets. Fruits of good quality are packed in perforated cardboard cartons with paper cuttings as cushioning material. Fruits of lower grades are packed in basket

Transportation Road transport by trucks/lorries is the most convenient mode of transport due to easy approach from orchards to the market.

MATERIALS REQUIRED

Raw Materials: •	Strawberries •	Table Grapes •	Pectinase Enzyme •	Yeast EC1118 •	KMS(potassium metabisulfite) •	Tartaric Acid •	DAP( Diammonium phosphate) •	Sugar •	Potassium sorbate

Equipments: •	Fermentation Tank (50 liter) •	Refractometer •	Hydrometer •	Eublliometer •	Thermometer •	Aspiration Apparatus •	pH meter

WINE MAKING PROCESSItalic text

RECEIVING FRUITS ↓                     CRUSHING FRUITS ↓              NATURAL SETTLING  & FILTRATION ↓                        RACKING ↓                       INOCULATION ↓                       DAP ADDITION ↓                        RACKING ↓                    COLD STABILIZATION ↓                     CHATIALIZATION ↓                       HEAT TEST ↓                       FILTRATION ↓                        BOTTLING

HEALTH BENEFITS OF STRAWBERRY WINEItalic text

Nutrition Facts and Information about Strawberry: Strawberry is an excellent source of potassium and magnesium. It contains very good amount of phosphorous, sodium, calcium, copper and manganese. Strawberry is a good source of iron. Vitamin Content: Strawberries are an excellent source of vitamin C. Infact they have more vitamin C than citrus fruit. Strawberry is also a good source of folate, thiamin, riboflavin, niacin, vitamin B6, omega-3 fatty acids, vitamin E, vitamin A and vitamin K.

Calorie Content of Strawberry: Strawberries contain 32 calories/100g, which are mostly carbohydrates. They are a very good source of dietary fiber and iodine. Strawberries also contain an array of beneficial phytonutrients, including flavonoids, anthocyanidins and ellagic acid. Strawberries have numerous medicinal properties including its ability to lower the risk of cancers of the gastrointestinal tract due to presence of Vitamin C. Strawberry is an excellent anti-oxidant. It is also packed with flavonoids; these flavonoids help keep bad cholesterol from damaging artery walls. Strawberries can significantly decrease blood pressure, which may reduce the risk of heart disease.

Strawberries are found to enhance memory function and reduce rheumatoid arthritis. Strawberry is a rich source of vitamins and minerals. The fact that strawberry contains less calories makes it an excellent food for diabetics and patients in general.