Production of Wine from the Fermentation of Cherry by Saccharomyces cerevisiae
Mubarak Muhammed Abdulrazaq, Bajepade Toheeb Taiye, Uthman Lateefat Saheed, Ummulkhair Aliyu, Durosinmi Halimah Adekunbi & Kareem Hussaini Kehinde · Asian Food Science Journal · 2025
Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article
10.9734/afsj/2025/v24i12838