Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain
Vikash Singh Patel, Abhishek Dutt Tripathi, Kundan Singh Adhikari, Anurag Kumar Srivastava
Topics & Concepts
MangiferaWineFood scienceGallic acidFermentationSugarTitratable acidChemistryReducing sugarMaceration (sewage)YeastBotanyAntioxidantBiologyBiochemistryMaterials scienceComposite materialFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research