Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07302
Abstract: Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed.… read more here.
Keywords: wine production; berry wine; use non; saccharomyces yeasts ... See more keywords
Quality of Miracle Berry Wine as Influenced by pH and Inoculum Levels
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-7-2-7
Abstract: Synsepalum dulificum (also known as miracle berry) fruit is rich in nutrients, flavour and antioxidant compounds. However, the fruit is underutilized in the sub region and susceptible to post harvest losses. In this study, miracle… read more here.
Keywords: miracle berry; berry wine; inoculum; wine ... See more keywords