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 (...
| Publicado en: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 58 |
|---|---|
| Autor Principal: | |
| Outros autores: | , , , |
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
2003
|
| Subjects: |