Oba, Deborah O. and Okunola, Oluwaseun J. and Oranusi, S. U. and Okagbue, H. I. (2018) Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits. Data in Brief, 19. pp. 678-886.
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Abstract
The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved two stages; aerobic and anaerobic fermentation. The paper presents the data on microbial and physicochemical analyses carried out to monitor the fermentation and clarification processes.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Wine Fermentation Fruit Microbial count Replication Statistics |
| Subjects: | Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology Q Science > QR Microbiology |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mrs Patricia Nwokealisi |
| Date Deposited: | 21 Nov 2019 11:23 |
| Last Modified: | 21 Nov 2019 11:23 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/12973 |
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