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| Title | Author(s) | Source | Page(s) |
|---|---|---|---|
| Preparation of plum wine with reduced alcohol content: Effect of must treatment and blending with sand pear juice on physico-chemical and sensory quality | Joshi, V K; Gill, Amandeep; Kumar, Vikas; Chauhan, Arjun | IJNPR Vol.5(1) [March 2014] | 67-74 |
| Effect of cultivar, addition of yeast type, extract and form of yeast culture on foaming characteristics, secondary fermentation and quality of sparkling plum wine | Bhardwaj, J C; Joshi, V K | NPR Vol.8(4) [July-August 2009] | 452-464 |
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