Effect of Fermentation Period on Alcohol Content, pH, TSS and Titrable Acidity during Microbial Processing of Coconut Water for the Development of Coconut Wine

Quality Function Deployment: Identification of Key Parameters in Grape Growing and Wine Making

Valorization of Jackfruit Agro-waste in Wine Production with Physicochemical and Enological Characterization

Qualitative Changes and Flavour Profile of Banana (Musa spp) Wine during Ageing

A Study on Formulation and Evaluation of Phytochemicals, Polyphenols and Antioxidants Activity of Herbal Grape Wine Incorporated with Fresh Turmeric Rhizome (Curcuma longa)

​Optimization of Fermentation Factors for Vinegar Preparation from Sugarcane Jaggery using Response Surface Methodology