Effect of Physico-Chemical Characteristics of Developed Mixed Fruits Wine during Fermentation Process
Vikrant Kumar, Jaivir Singh, B. R. Singh, Neelash Chauhan, Suresh Chandra, M. K. Yadav, Vivek Kumar & Pankaj Kumar · Journal of Experimental Agriculture International · 2021
The mixture of fruits pulp containing low sugar and thus sugar level was adjust from 25 oBrix by using sugar solution. The pH level of mixture was adjusted at 4. The juice was yeast by Saccharomyces cerevisiae with 1%. The Specific gravity of mixed fruit wine showed an increasing...
Open access
Research Article
10.9734/jeai/2021/v43i630702