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 (...
| Опубликовано в:: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 58 |
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| Главный автор: | |
| Другие авторы: | , , , |
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
2003
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| Предметы: |