Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue

Ashvi, Poulose (2023) Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Red wine, UV-C LED treatment, grape juice, yeast strains, E-Nose, E-Tongue, sensory properties, physicochemical analysis.
Subjects:	600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	05 Apr 2024 10:48
Last Modified:	05 Apr 2024 10:48
URI:	http://ir.cftri.res.in/id/eprint/17293

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