Year: 2013
Volume: 10
Issue: 4b

Effect of pH on quality of pineapple (Annanus comosus L.) wine

Author:
M. B. Roodagi, S. B. Nagaraj, P. G. Tippanagoudar
Total Page Count: 3
Page Number: 1382 to 1384

*Department of Agricultural microbiology, UAS, Dharwad

**Department of Agronomy, UAS, Dharwad

Department of Soil Science and Agricultural Chemistry, UAS, Dharwad

Online published on 19 December, 2013.

Abstract

The wine prepared with 3.5 pH must yielded higher ethanol content and maintained acceptable chemical composition and sensor quality.

Keywords

pH, Pineapple, Wine