Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits

The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved...

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Autores principales: Oba, Deborah O., Okunola, Oluwaseun J., Oranusi, Solomon U., Okagbue, Hilary I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Immunology and Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5997944/
https://www.ncbi.nlm.nih.gov/pubmed/29900368
http://dx.doi.org/10.1016/j.dib.2018.05.104
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author Oba, Deborah O.
Okunola, Oluwaseun J.
Oranusi, Solomon U.
Okagbue, Hilary I.
author_facet Oba, Deborah O.
Okunola, Oluwaseun J.
Oranusi, Solomon U.
Okagbue, Hilary I.
author_sort Oba, Deborah O.
collection PubMed
description The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved two stages; aerobic and anaerobic fermentation. The paper presents the data on microbial and physicochemical analyses carried out to monitor the fermentation and clarification processes.
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spelling pubmed-59979442018-06-13 Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits Oba, Deborah O. Okunola, Oluwaseun J. Oranusi, Solomon U. Okagbue, Hilary I. Data Brief Immunology and Microbiology The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved two stages; aerobic and anaerobic fermentation. The paper presents the data on microbial and physicochemical analyses carried out to monitor the fermentation and clarification processes. Elsevier 2018-05-23 /pmc/articles/PMC5997944/ /pubmed/29900368 http://dx.doi.org/10.1016/j.dib.2018.05.104 Text en © 2018 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Immunology and Microbiology
Oba, Deborah O.
Okunola, Oluwaseun J.
Oranusi, Solomon U.
Okagbue, Hilary I.
Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
title Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
title_full Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
title_fullStr Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
title_full_unstemmed Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
title_short Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
title_sort data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits
topic Immunology and Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5997944/
https://www.ncbi.nlm.nih.gov/pubmed/29900368
http://dx.doi.org/10.1016/j.dib.2018.05.104
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