Fruits and fermentation methods are important sources of organic acids that determine
organoleptic properties, microbiological and biochemical stability of fruit wines. This study is …

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and
Lantana camara fruits have well‐known nutritive and health benefits. The purpose of this …

Blending different fruits as well as adding medicinal herbs improves important
physicochemical and sensorial properties of fruit wine. The present study aimed at …

Wine, a fruit-based fermented and non-distilled product, containing most of the nutrients in
the raw fruit. Wine production, particularly grape wine, is one of the oldest technologies in …

The research was conducted to determine the physicochemical characteristics of
watermelon wine developed from four different Saccharomyces cerevisiae strains (Lalvin EC …

The aim of this study is to determine the best formulation based on sensory properties and to
compare the physical, chemical and physicochemical properties of the analog rice with the …

Clarification of wine is aimed at improving the quality of the product by removing haze. In this
study, the effect of two clarification methods namely membrane filtration technique and the …

Quality Improvement of Watermelon-Clerodendrum volubile Extract Wine Produced via
Sequential Malolactic Fermentation by Saccharo Page 1 Nigerian Journal of Microbiology …

Wine, a fruit-based fermented and non-distilled product, containing most of the nutrients in
the raw fruit. Wine production, particularly grape wine, is one of the oldest technologies in …

Wine was produced from must formulated by blending roselle calyces extract with pineapple
juice at different ratios (v/v): A (100: 0), B (90: 10), C (80: 20), D (70: 30), E (60: 40) and F (50 …