Stabilization of the traditional sorghum beer, "Tchoukoutou" using rustic wine-making method

Advance Journal of Food Science and Technology

Volumn 3, Issue 4, 2011, Pages 254-258

  Osseyi, E G ^a   Tagba, P ^a   Karou, S D ^a   Ketevi, A P ^a   Lamboni, C R ^b  

^a UNIVERSITY OF LOMÉ   (Togo)

^b UNIVERSITÉ DE LOMÉ   (Togo)

Author keywords

Beverage; Brasserie; Cereal; Champenoise method

Indexed keywords

ALCOHOL CONTENTS; BRASSERIE; CEREAL; CHAMPENOISE METHOD; MANUFACTURING PROCESS; MICROBIOLOGICAL ANALYSIS; SENSORY EVALUATION; SHELF LIFE; WINE-MAKING;

CHEMICAL ANALYSIS; FERMENTATION; HEAT TREATMENT;

WINE;

EID: 80955126066     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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