Effect of initial total soluble solids on physico-chemical, antioxidant and sensory properties of mulberry (Morus indica L.): Wine
Influence of initial total soluble solids (TSS) levels on physico-chemical, antioxidant and sensory attributes of mulberry fruit wine was investigated and is reported here. Mulberry fruits contained medium acid (Titratable acidity: 0.73 ± 0.16% as malic acid), medium sugar (TSS: 15.60 ± 0.20°Bx) but...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505228G.pdf |