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Optimization of fermentation conditions for prodcution of wine from guava (Psidium guajava L.)

Pooja

Optimization of fermentation conditions for prodcution of wine from guava (Psidium guajava L.) - Microbiology - Ludhiana PAU 2011 - 29cm. ; 82

Guava (Psidium guajava L.) varieties (Punjab pink, Arka amulya and Lucknow-49) were evaluated for wine production. A prefermentation treatment of guava pulp with Pectinase (3.5 units/mg) was optimized using Response Surface Methodology (RSM) whereby a 47.

Subjects--Topical Terms:
GUAVA

Subjects--Index Terms: GUAVA OPTIMIZATION WINE AND WINE MAKING

Dewey Class. No.: T 663.29 P67O

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