Formulation, physicochemical, sensory, bioactive properties, and microbiological safety assessment of aged traditional “bekleu” (Balanites aegyptiaca) wine
The Balanites fruits were used to develop a yellow sparkling indigenous wine, using the musts supplemented with sucrose at 5 % (BaW5), 10 % (BaW10), and 20 % (BaW20). The physicochemical parameters were assessed to monitor the changes during 6-day fermentation; and the physicochemical, sensory, and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324000401 |