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Jamun (Syzygium cumini L.) fruit wine - An alternative to tackle loss

Biyoloji Bilimleri

Jamun (Syzygium cumini)is a underutilized crop of tropics. The fruits are rich in anthocyanin and other antioxidants. Fruits are mainly used for fresh consumption. Jamun fruits are highly perishable and seasonal stress its utilization into other forms, potentially wine. Preparation of Jamun wine has been studied and some improved methods of making wine viz., Thermovinification, cold soaking and use of pectinase is emphasized in this study. In conclusion, Jamun wine could be potentially produced using these methods.

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yazar	R. H. Hanamant
Boyutlar ve boyutlar	15 x 0,9 x 22 cm
Tarafından yayınlandı	7 Temmuz 2017

1 Ocak 2017 U.S. Department of the Interior 15 x 0,6 x 22 cm 15 x 0,5 x 22 cm BrownTrout Publisher 15 x 0,3 x 22 cm 15 x 0,9 x 22 cm 1 Ocak 2016 Collectif 28 Şubat 2018 15 x 0,4 x 22 cm 1 Ocak 2018 1 Haziran 2018 21,6 x 0,6 x 27,9 cm Kolektif Flower Love Press 30 Eylül 2020 Dazzle Book Press

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Sürüm ayrıntıları

yazar	R. H. Hanamant G. J. Suresha
isbn 10	3659687405
isbn 13	978-3659687402
Yayımcı	LAP LAMBERT Academic Publishing
Dilim	İngilizce
Boyutlar ve boyutlar	15 x 0,9 x 22 cm
Tarafından yayınlandı Jamun (Syzygium cumini L.) fruit wine - An alternative to tackle loss	7 Temmuz 2017