Please use this identifier to cite or link to this item:
http://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/5828| Title: | Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines |
| Authors: | Negi, Bharti Dey, Gargi |
| Keywords: | Alcoholic fermentation Hippophae Phenolic content Wine |
| Issue Date: | 2009 |
| Publisher: | Jaypee University of Information Technology, Solan, H.P. |
| Abstract: | This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant |
| Description: | International Scholarly and Scientific Research & Innovation 3(6) 2009 |
| URI: | http://ir.juit.ac.in:8080/jspui//xmlui/handle/123456789/5828 |
| Appears in Collections: | Journal Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Comparative Analysis of Total Phenolic.pdf | 630.64 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.