Production of wine from Mahua (Madhuca indica L.) flower extract and Pomegranate (Punica granatum L.) fruit juice

Vol. 7, Issue 1 (2019)

Fig. 1: Effect of different temp. on A proportion wine by using yeast strain S. S. cerevisiae NCIM 3206

Fig. 2: Effect of different temp. on B proportion wine by using yeast strain S. S. cerevisiae NCIM 3206

Fig. 3: Effect of different temp. on A proportion wine by using yeast strain S. S. cerevisiae NCIM 3215

Fig. 4: Effect of different temp. on B proportion wine by using yeast strain S. S. cerevisiae NCIM 3215

Fig. 5: Effect of different pH on A proportion wine by using yeast strain S. cerevisiae NCIM 3206

Fig. 6: Effect of different pH on B proportion wine by using yeast strain S. cerevisiae NCIM 3206

Fig. 7: Effect of different pH on A proportion wine by using yeast strain S. cerevisiae NCIM 3215

Fig. 8: Effect of different pH on B proportion wine by using yeast strain S. cerevisiae NCIM 3215

Fig. 9: Effect of different inoculum concentration on A proportion wine by using yeast strain S. cerevisiae NCIM 3215

Fig. 10: Effect of different inoculum concentration on B proportion wine by using yeast strain S. cerevisiae NCIM 3215

Fig. 11: Effect of different incubation period on A proportion wine by using yeast S. cerevisiae strain NCIM 3206

Fig. 12: Effect of different incubation period on A proportion wine by using yeast S. cerevisiae strain NCIM 3206

Fig. 13: Effect of different incubation period on A proportion wine by using yeast S. cerevisiae strain NCIM 3215

Fig. 14: Effect of different incubation period on B proportion wine by using yeast S. cerevisiae strain NCIM 3215