Soursop (Annona muricata L.) is a highly perishable fruit and is often rejected by the market
due to external injury or rapid aging process that leads to unacceptable senescence for …

BACKGROUND Wines are produced via the alcoholic fermentation of suitable substrates,
usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However …

The present study explores for the first time, the feasibility of using concentrated persimmon
juice (CPJ) as a starting material for high-quality balsamic-type vinegar (cv. Jiro, Northern …

The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice
was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at …

Soursop (Annona muricata L.) is a fruit that tastes delicious and contains many nutrients but
is easy to spoil and difficult to preserve. This study attempted to determine the optimal …

Despite its appealing composition, because it is rich in fibers and polyphenols, grape
pomace, the major by-product of the wine industry, is still discarded or used for feed. This …

Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar
(carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia …

This work was aimed at investigating the effect of storage temperature on the
physicochemical, nutritional, and microbial quality of soursop juice. Physicochemical quality …

Physicochemical and sensory acceptability of wine made from soursop (Annonamuricata)
were evaluated. A “must”(soursop juice before or during fermentation) sample of the soursop …

Wine from sapota (Achras sapota Linn.) fruit was prepared by fermenting with wine yeast
(Saccharomyces cerevisiae) to preserve the nutritional, antioxidative and functional …