Food

Introduction Winemaking is one of the most ancient of man’s technologies and is now one of the most commercially prosperous biotechnological processes. Historians believe that wine was being made in Caucasus and Mesopotamia as early as 6000 BC. Records for wine have been found in Egypt and Phoenicia, dating as …

Fermentation Batch fermentation is preferable by inoculating the actively growing yeast into must contained in fermenters or conical flasks fitted with a rubber cork fixed with a bent glass tube for CO2 release under stationary conditions for a period of 20 days. Differences in the composition between mango varieties have …

Introduction Stone fruit, or in botany, a drupe, is a fruit in which an outer fleshy part (exocarp or skin and mesocarp or flesh) surrounds a shell (pit or stone) of hardened endocarp with a seed inside. These fruits develop from a single carpel, and mostly from flowers with superior …