Studies on process development and organoleptic evaluation of blended wine from grape, guava and non juice
Studies on process development and organoleptic evaluation of blended wine from grape, guava and non juice
The present study was planned to investigate the possibility of blending different fruit juices for preparation of blended wine and to observe its effects on physico-chemical, sensorial and microbiological quality. During the preparation of wine three ratio of different concentration of guava and noni were used by keeping the grape juice concentration constant, because it has more fermentable sugar compared to the others which was easily fermentable for yeast to convert them into alcohol. The bl