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TitleAuthor(s)SourcePage(s)
High cell density reactors in production of fruits wine with special reference to cider – An overviewSingh, R S; Sooch, B SNPR Vol.8(4) [July-August 2009]323-333
Application of response surface methodology in the optimization of process parameters for the production of Kinnow winePanesar, Parmjit S; Panesar, Reeba; Singh, BahadurNPR Vol.8(4) [July-August 2009]366-373
Standardization of conditions for fermentation and maturation of wine from Amla (Emblica officinalis Gaertn.)Soni, S K; Bansal, Namita; Soni, RamanNPR Vol.8(4) [July-August 2009]436-444
Influence of different yeast strains on fermentation behaviour, physico-chemical and sensory qualities of plum wineJoshi, VK; Sharma, Somesh; Devi, Mutum PreemaNPR Vol.8(4) [July-August 2009]445-451
Enzymatic treatment for juice extraction and preparation and preliminary evaluation of Kiwifruits wineVaidya, Devina; Vaidya, Manoj; Sharma, Surabhi; GhanshayamNPR Vol.8(4) [July-August 2009]380-385
Evaluation of litchi juice concentrate for the production of wineSingh, R S; Kaur, PreetinderNPR Vol.8(4) [July-August 2009]386-391
Effect of location of cultivar, fermentation temperature andadditives on the physico-chemical and sensory qualities onMahua (Madhuca indica J. F. Gmel.) wine preparationYadav, Preeti; Garg, Neelima; Diwedi, Deepa HNPR Vol.8(4) [July-August 2009]406-418
Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wineAttri, B LNPR Vol.8(4) [July-August 2009]374-379

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