Apr 6, 2019 · Evaluation of physicochemical and sensory properties of wine from Citrus maxima fruit. Int. J. Curr. Res. Biosci. Plant Biol. 6(4), 24-31 ...

The pH of fruit must during the fermentation period ranged from 6 to 4. Specific gravity of wine showed a decrease from 1.13 to 1.12. On the other hand alcohol ...

Evaluation of physicochemical and sensory properties of wine from Citrus maxima fruit ... A review of chemical constituents and pharmacological properties ...