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Effect of fermentation and aging on some flavouring components in tropical fruit
by A. Alian and H.M. Musenge, Zambia Journal of Science and Technology, Vol.2,
no.1, Janaury 1977, Pg. 10-17.
The flavouring components in masuku wine were compared with those in pineapple,
guava and mulberry wines and sauternes using chemical and gas liquid
chromatographic [GLC] analyses. Some alcohols, fixed and volatile acidity,
esters and aldehydes were determined during normal yeast fermentation and
subsequent aging. While the chemical composition of wines fell within the normal
limits, fermentation and aging improved the flavour of the wines studied.
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