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

Mies is a delicious honey wine traditionally processed in Ethiopia and Eritrea. This study
aimed to investigate the standardization and characterization of high-quality Mies. The …

The results showed that soursop fruits had high moisture content (73.1%-82.1%), low
titratable acidity (0.10-1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content …

Clarification of wine is aimed at improving the quality of the product by removing haze. In this
study, the effect of two clarification methods namely membrane filtration technique and the …

The study used a rather underutilized “galigiuan”[Paratrophis glabra (Merr.) Steenis] fruits in
the production of wine beverages using a research development process and descriptive …

ABSTRACT Completely Randomized Design (CRD) was used to perform the study, which
included 9 treatments with three replications each. Treatments consisted of T1 Sapota juice …

Globally, there has been increase in utilization of fruits of Phoenix dactylifera for production
of various products such as date wine which has great economic benefits. However, this …