OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY
Black grapes (Vitis vinifera) and mahua (Madhuca longfolia) extract was used in 90:10 grape-mahua ratio for fermentation for 15 days and subjected to clarification using bentonite and gelatin as fining agents. Ageing was allowed for three months and studies were conducted using response surface meth...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2013-06-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2013/05/jmbfs-0252-Kaur.pdf |