Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-08-01
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| Series: | Data in Brief |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340918306103 |
| Summary: | The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved two stages; aerobic and anaerobic fermentation. The paper presents the data on microbial and physicochemical analyses carried out to monitor the fermentation and clarification processes. Keywords: Wine, Fermentation, Fruit, Microbial count, Replication, Statistics |
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| ISSN: | 2352-3409 |