Sensory Evaluation and Alcohol Content Determination of Uvaria Rufa Wine
Year: 2024
Type: article
Abstract: The innovation of wine and other beverages either strong or sweet tasting concoctions is becoming popular because of its multifarious purpose.The production and research in wine-making continuously advances due to public demand and its role on special occasions. Using indigenous materials was already applied in wine making. The study aimed to present a new version of wine using indigenous material which is susong-kalabaw fruit. The 5-Point Likert Scale evaluation was used in evaluating the level of acceptability using consumer and expert respondents.
Author: Basi Maureen D. -
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4404865735