Utilization of local fruit in wine making in Malawi
Summary (En)
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Main Authors: | , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1996
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Subjects: | FRUITS, WINEMAKING, ORGANOLEPTIC PROPERTIES, INDIGENOUS ORGANISMS, EUGENIA, PSIDIUM GUAJAVA, TAMARINDUS INDICA, MANGIFERA INDICA, ALCOHOLIC FERMENTATION, ACIDITY, ALCOHOL CONTENT, COLOUR, FLAVOUR, MARKETING, VINIFICATION, PROPRIETE ORGANOLEPTIQUE, ORGANISME INDIGENE, FRUTAS, VINIFICACION, PROPIEDADES ORGANOLEPTICAS, ORGANISMOS INDIGENOS, FERMENTATION ALCOOLIQUE, ACIDITE, TENEUR EN ALCOOL, COULEUR, FLAVEUR, COMMERCIALISATION, FERMENTACION ALCOHOLICA, ACIDEZ, CONTENIDO ALCOHOLICO, COLOR, SABOR, MERCADEO, |
Online Access: | http://www.fao.org/docrep/w3735e/w3735e00.htm |
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