Physico-chemical properties of beetroot (Beta vulgaris l.) wine produced at varying fermentation days
Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect of different fermentation days on the physicochemical and sensory qualities of wine made from beetroot. Beetroot wine was made by fermenting beetroot Must for 7, 14 and 21 days; and the physicochemical...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-07-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227620301587 |