| Autor: |
James Ronald Bayoï, François-Xavier Etoa |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101003- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2024.101003 |
| Popis: |
The Balanites fruits were used to develop a yellow sparkling indigenous wine, using the musts supplemented with sucrose at 5 % (BaW5), 10 % (BaW10), and 20 % (BaW20). The physicochemical parameters were assessed to monitor the changes during 6-day fermentation; and the physicochemical, sensory, and microbiological properties of the formulated wines were evaluated through 4-week ageing. During fermentation, total soluble solids, specific gravity and pH were negatively correlated to alcohol content (% v/v). Changes in physicochemical properties of aged wines were significant (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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