Studies on preparation of wine from banana.
Explore this paper's citation graph
Summary
Results revealed that sparkling wine, acidic in taste (titrable acidity (0.96%) with 8.2 per cent of alcohol content could be successfully prepared by using banana fruit as base raw material.
- Type
- article
- Published
- 2010-01-01
- Cited by
- 1
- References
- 0
- OpenAlex
- https://openalex.org/W2601450089
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:168905547
Keywords
Wine, Food science, Fruit wine, Wine fault, Aging of wine
References
No references recorded for this paper.