Preparation of Wine from Beetroot & Yacon & Its Quality Evaluation

This book is the culmination of Rupesh Parajuli’s thesis research, which explores the use of locally available fruits, Yacon and Beetroot, in wine production. Aimed at producing high-quality wine while addressing the challenge of utilizing surplus fruit harvests, the study emphasizes resource efficiency and the potential for value addition in agriculture. By combining scientific methods with sustainable practices, this work offers insights into creating premium products from underutilized fruits, making it a valuable resource for students, researchers, and professionals in the field of food technology and agricultural innovation.