Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham

Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham

Abstract The objective of the present study was to produce wine from wild edible fruits of Flacourtia montana J. Graham. The various physicochemical attributes including total phenolic content and total flavonoid content were analyzed. Further, the prepared wine was evaluated for the antioxidant pot...

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Bibliographic Details
Main Authors: Abhishek Mundaragi, Devarajan Thangadurai, Konerira Aiyappa Anu Appaiah, Chethan Jambanna Dandin, Jeyabalan Sangeetha
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2019-10-01
Series:Brazilian Archives of Biology and Technology
Subjects:
Flacourtia montana
Underutilized fruit
Fruit wine
Polyphenols
Antioxidant activity
Sensory evaluation.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100507&tlng=en

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