ICAR Research Data Repository for Knowledge Management
Production, quality and aroma analysis of sapodilla (Manilkara achras (Mill) Fosb.) wine.
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Production, quality and aroma analysis of sapodilla (Manilkara achras (Mill) Fosb.) wine.
Not Available |
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| Creator |
Ranjitha, K., C.K.Narayana, T.K.Roy and A.P.John
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| Subject |
Sapodilla, wine, yeast, phenolics, wine clarification, head space volatiles
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| Description |
Process was standardized for preparation of fermented beverage from sapodilla (Manilkara achras (Mill) Foseberg). The starter culture using yeast strain Saccharomyces cerevisiae UCD 522 fermented juice from two sapodilla varieties viz., Cricket Ball and Oval, to obtain wines with 10.1-11.2 % alcohol, 0.44- 0.58 % acidity, 3.6-3.9 pH, 0.26-0.28 % residual sugar, 300-645 mg/L phenolics and
ICAR-IIHR |
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| Date |
2019-04-04T08:33:19Z
2019-04-04T08:33:19Z 2015-01-01 |
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| Type |
Research Paper
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| Identifier |
Ranjitha K, Narayana CK, Roy TK and John AP (2015) Production, quality and aroma analysis of sapodilla (Manilkara achras (Mill) Fosb.) wine. J Appl Hort., 17 : 145-150
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/17954 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Journal of Applied Horticulture
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