[PDF][PDF] Fruit wine production: a review
SB Swami, NJ Thakor, AD Divate - Journal of Food Research and …, 2014 - researchgate.net
The article presents review on potential of wine production from various fruits, classification
of wines and current status of wine industry. Various wine classes such as grape wine, fruit …
of wines and current status of wine industry. Various wine classes such as grape wine, fruit …
Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology
Y Sudheer Kumar, RS Prakasam… - International Journal of …, 2009 - Wiley Online Library
Response surface methodology (RSM) was employed for the simultaneous analysis of
fermentation conditions of temperature, pH and inoculum size on chemical characteristics …
fermentation conditions of temperature, pH and inoculum size on chemical characteristics …
Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii
This study was carried out to ascertain the behavior and fermentation performance of mixed
yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT. ferm and …
yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT. ferm and …
Production, optimization and characterization of wine from Mango (Mangifera indica Linn.)
Ten mango cultivars which are commonly found in the region were selected for the study.
Optimization of fermentation conditions (like yeast strain, pectinase enzyme, pH and …
Optimization of fermentation conditions (like yeast strain, pectinase enzyme, pH and …
[PDF][PDF] Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains
Chemical and Volatile Composition of Mango Wines Fermented with Different
Saccharomyces cerevisiae Yeast Strains Page 1 117 S. Afr. J. Enol. Vitic., Vol. 32, No. 1 …
Saccharomyces cerevisiae Yeast Strains Page 1 117 S. Afr. J. Enol. Vitic., Vol. 32, No. 1 …
Panorma of research and development of wines in India
VK Joshi, D Attri - 2005 - nopr.niscpr.res.in
In India, an impressive progress has been made in development of technologies for
preparation of wines from grapes, mango, apple, peach, pear, plum, cashew-apple …
preparation of wines from grapes, mango, apple, peach, pear, plum, cashew-apple …
Evaluation of antioxidant and sensory properties of mango (Mangifera indicaL.) wine
This investigation deals with the antioxidant and sensory properties of mango wine
produced from different mango varieties. The highest phenolic content was recorded in …
produced from different mango varieties. The highest phenolic content was recorded in …
Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS
Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this
study the volatile aroma composition of two varieties of mango wine were determined to …
study the volatile aroma composition of two varieties of mango wine were determined to …
[PDF][PDF] Importance, nutritive value, role, present status and future strategies in fruit wines in India
Admitably except for water and milk, no other beverage has earned such universal
acceptance and esteem throughout the ages as wine. The aesthetic postures of wine can be …
acceptance and esteem throughout the ages as wine. The aesthetic postures of wine can be …
Utilization of Tropical Fruits for Wine Production with Special Emphasis on Mango (Mangifera indica L.) Wine
Tropical fruits have their origin in the tropics and require rather a tropical or subtropical
climate; and do not tolerate frost. The tropical zone stretches from 23.4° North latitude to …
climate; and do not tolerate frost. The tropical zone stretches from 23.4° North latitude to …