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Книга ISBN13 9783659614774 - Production and sensory analysis of Wine from Banana (Ashish Jain,Sughosh M. Rao and Chitra Kalaichelvan) в магазинах, библиотеках и электронных библиотеках с он-лайн чтением

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Название: Production and sensory analysis of Wine from Banana
Learn newly uncovered secrets about Wine production from Banana. Though India produces 20% of the world supply of banana, more than 50% of the fruit is wasted due to poor post-harvest practices. There are very few reports on the production of wine from banana pulp. Hence, the present study was undertaken to determine the feasibility of conversion of banana pulp into banana wine. Among the five locally popular varieties of banana (Karpuravalli, Nendran, Yellaki, Poovan and Rasthali), the best variety was selected for fermentation. The initial pasteurization temperature was optimized and inoculated with a Saccharomyces strain isolated from a brewery lee. The Brix content of the juice was ameliorated to 19O Brix before start of fermentation. Fermentation was stopped when the sugar and alcohol content remained constant without further reduction. Sensory analysis of the wine showed that it had a pleasant aroma and rounded taste. The book should help shed some light on this new and exciting...
Авторы: Ashish Jain,Sughosh M. Rao and Chitra Kalaichelvan
Издательство: LAP Lambert Academic Publishing
Год: 2014
Местонахождение: OZON.ru
ISBN: 9783659614774


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10 января 2015 года: Запуск базы ISBN10 и ISBN13

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