Physicochemical properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing.

Physicochemical properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing.

Bignay [Antidesma bunius (L.) Spreng.] fruits were used in the preparation of red wine. Must and wine samples at different stages of processing: must upon dilution with water, after adjustment of sugar content, before addition of wine yeast, before aerobic fermentation, during aerobic fermentation (...

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Bibliographic Details
Published in:Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 58
Main Author: Aldemita, Ma. Desiree B.
Other Authors: Sabularse, V. C., Dizon, E. I., Hurtada, W. A., Torio, M. A. O.
Format: Article
Language:English
Published: 2003
Subjects:
Bignay wine