Effect of location of cultivar, fermentation temperature and additives on the physico-chemical and sensory qualities on mahua (Madhuca indica J. F. gmel.) wine preparation

Indian Journal of Natural Products and Resources

Volumn 8, Issue 4, 2009, Pages 406-418

  Yadav, Preeti ^a   Garg, Neelima ^a   Diwedi, Deepa H ^b  

^a CENTRAL INSTITUTE FOR SUBTROPICAL HORTICULTURE   (India)

^b BABASAHEB BHIMRAO AMBEDKAR UNIVERSITY   (India)

Author keywords

Alcohol; Madhuca indica; Mahua; Phenolic compounds; Sensory quality; Wine

Indexed keywords

EID: 79551633278     PISSN: 09760504     EISSN: 09760512     Source Type: Journal    
DOI: None     Document Type: Article

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