Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must

Garcinia wine was prepared by fermentation of ameliorated must of Garcinia xanthochymus using Saccharomyces cerevisiae. The present studies focused on changes in biochemical parameters (brix, pH, aldehydes, esters and alcohols), organic acids (reduction of oxalic acid), free sugars and antioxidant a...

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Veröffentlicht in:	International journal of food science & technology 2010-07, Vol.45 (7), p.1330-1336
Hauptverfasser:	Rai, Amit Kumar, Prakash, Maya, Anu Appaiah, K.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant Biological and medical sciences fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Garcinia organic acid oxalic acid Saccharomyces cerevisiae Vitaceae wine wines Wines and vinegars
Online-Zugang:	Volltext
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