TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

A Study On The Production Of Blackberry Wine

Title of object

A Study On The Production Of Blackberry Wine

Object description

In this study, the suitability of “Chester Thornless” and “Jumbo” blackberry cultivars for the production of quality wine and the effect of pasteurizing-HTST- juice treatment on wine quality were investigated. Ripe blackberries were crashed and the mash was divided into two parts. First part added pectolitic enzyme (50 mg/l) was taken as a control. Second part was hightemperature short-time pasteurized (85 o C, 1 min) and pectolitic enzyme was added. Both part was macerated 12 hours. After mace...

Language of object

Turkish

Author(s) / Publisher

Aslı Togay

Discipline(s)

Horticultural Crop Products

Keywords

blackberry wine, Chester Thornless, Jumbo, Phenolic compounds

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

18U

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No


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