2021•Journal of Food Science and TechnologyOpen access

Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics

Shubhendra Singh, Abhishek Dutt Tripathi, Anil Kumar Chauhan, Arun Kumar Gupta

Open full text 10 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 10 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Food science, Wine, Titratable acid, Brix, Chemistry, Fermentation, Alcohol content, Flavor

Back to paper search Browse research topics Original source

Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics — Research Paper | ScholarLens