Study on cost of production for value added herbal wine from Hibiscusrosa-sinenesis by using different strains of Saccharomyces cerevisiae
Snehlata Tiwari, Sangeeta Shukla, Kaushal Kishor
The study was undertaken with the objective of the estimated cost of herbal wine from Hibiscus Rosa-Sinenesis by using a different strain of Saccharomyces prepared by Hibiscus powder, sugar, kms, di-ammonium phosphate, and different strain MTCC178, MTCC180, MTCC786. A total three replication for experimental all the standard ingredient was purchased from the local market the result of the study were revealed that the production of cost of controlled herbal wine was lower (274/lit) compared to all herbal wine Rs. (284/lit.). Which may be attributed to higher herbal wine.