Effects of sugar type on the physicochemical and sensorial properties of miracle fruit (Crescentia cujete) wine.
This study aimed to assess and evaluate the physicochemical and sensorial properties of calabash wines fermented using different types of sugar. Coco sugar, muscovado sugar, and brown sugar were incorporated as fermentation substrates for wine yeast. The total soluble solids (TSS), titratable acidit...
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| Médium: | Diplomová práce |
| Jazyk: | English |
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2023.
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