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Glossary definitions and references:

Scientific and Ayurvedic Glossary list for 鈥淓valuation of wine produced from banana juice鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Science (Scientific):
Science is relevant as the entire study discussed in the text is underpinned by scientific methods and principles. The experimental production of banana wine is a scientific endeavor involving microbiology, chemistry, and food technology to achieve viable fermentation and quality control.

2) Quality:
Quality is a central theme as the study aims to produce high-quality banana wine. Various parameters such as yeast cell count, pH, titrable acidity, dissolved and suspended solids, and alcohol content were measured to ensure the wine's suitability for consumption and its sensory attributes.

3) Sugar:
Sugar plays a critical role in banana wine production as it is a primary fermentable substrate. In the study, 3.5 kg of sugar was added to 10 liters of banana juice to facilitate fermentation by the yeast, producing alcohol and influencing the wine's characteristics.

4) Aroma (A-roma):
Aroma is an important sensory attribute evaluated in the study. The aroma of the banana wine was assessed by a panel of tasters, who rated it as 'liked'. Aroma contributes significantly to the overall acceptance and enjoyment of wine.

5) Water:
Water is used in the banana wine production process to boil the banana pulp and dissolve other ingredients like sugar and yeast. It provides the necessary medium for fermentation and affects the wine's consistency and clarity.

6) Medicine:
Medicine is relevant as the research was conducted in the Department of Medical Microbiology. The microbiological aspects of wine fermentation, such as yeast cell behavior, were crucial parts of the study, which also emphasized healthful properties of the fermented product.

7) Lemon:
Lemon juice was added as an ingredient to the banana must. About 30 ml of lemon juice was included for its acidic properties, which help in adjusting the pH and improving the flavor profile of the final wine product.

8) Musha (Musa, Mus膩, M奴峁Ｄ�, Mu峁Ｄ�, Mus谩):
Musa refers to the genus of the banana plant, specifically Musa sapientum, which is the central subject of the wine-making study. Understanding the characteristics of this fruit is vital for optimizing the fermentation process and improving wine quality.

9) Accumulation (Accumulating, Accumulate):
Accumulation refers to the build-up of substances, such as alcohol and acids, during the fermentation process. It impacts various parameters measured in the study, such as yeast viability, acidity, and overall wine quality.

10) Agriculture:
Agriculture is relevant as the study aims to reduce economic losses in banana farming by converting surplus and overripe bananas into value-added products like wine, thereby enhancing agricultural productivity and sustainability.

11) Discussion:
Discussion analyzes the results obtained from the experimental process. It interprets the data on yeast cell counts, pH changes, total dissolved and suspended solids, and alcohol content to draw conclusions about the success and quality of the banana wine produced.

12) Insect:
Insect prevention is mentioned in the context of the fermentation process where measures such as placing a plastic tube in water were taken to prevent insects from contaminating the fermenting banana must, ensuring the purity and safety of the wine.

13) Glass:
Glass is likely referenced in multiple contexts, such as the use of glass beakers for pH measurements and possibly glassware in sensory evaluation. It is crucial for accurate scientific measurements and maintaining the integrity of samples.

14) Mango:
Mango is mentioned as one of the tropical fruits that can be used to produce wine, suggesting the versatility of fruit-based wine-making. The study draws parallels between the production methods for various fruit wines, including banana and mango.

15) Fainting (Fainted):
Faint is used to describe the appearance of a pink color during the titration process to measure titrable acidity. The pink endpoint indicates the presence of acids in the sample, which is essential in determining the wine's chemical properties.

16) Usa (U峁Ｄ�, Us膩, 弄sa, Usha, U峁�a, 弄峁Ｄ�, 弄峁�a):
Usha is a referenced author in the context of comparing findings with previous studies on microbial populations and biochemical changes during fermentation. It helps in contextualizing the results of the banana wine study within the broader scope of fermentation research.

17) Salt (Salty):
Salt, specifically tartar (a salt of tartaric acid), is mentioned in the context of wine fermentation. The deposition of tartar salts during fermentation affects the titrable acidity of the wine, which is an important parameter in evaluating wine quality.