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

By:

Pooja

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: MicrobiologyDescription: 29cm. ; 82Subject(s):

DDC classification:

T 663.29 P67O

Summary: 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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.29 P67O (Browse shelf(Opens below))	Not for loan		250998

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.

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