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- W2473293267 abstract "For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in powder form and samples were fermented at 30 °C by using Saccharomyces cerevicesvar HAU 1. It was seen that juice having TSS 15% showed higher ethanol production as compare to juices having different TSS in both guava and ber fruit juices. 15% TSS juices were further adjusted with different pH by using diluted NaOH& H2SO4 and kept for fermentation at 30 °C. It was shown that ber and guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage in case of ber juices." @default.
- W2473293267 created "2016-07-22" @default.
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- W2473293267 date "2014-01-01" @default.
- W2473293267 modified "2023-09-23" @default.
- W2473293267 title "Production of wine from over ripe guava (Psidium guajava L Cv. Safada) and ber (Ziziphus mauritiana L Cv. Umran) fruits using Saccharomyces crevices Var. HAU 1" @default.
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- W2473293267 hasPublicationYear "2014" @default.
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