PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases,...

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Bibliographic Details
Main Authors:	M. Karputina, D. Khargeliia, I. Melnik
Format:	Article
Language:	English
Published:	Odessa National Academy of Food Technologies 2019-10-01
Series:	Harčova Nauka ì Tehnologìâ
Subjects:	low-alcohol beverages sugar sorghum wort dry yeast fermentation by-products
Online Access:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/1473

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