Development of Rose Wine and Evaluation of Its Physicochemical Properties and Bioactive Profile Using FTIR Spectroscopy

Copyright & License

Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

BibTeX

@article{189912,
        author = {Mallinedi Venkata Nagalakshmi},
        title = {Development of Rose Wine and Evaluation of Its Physicochemical Properties and Bioactive Profile Using FTIR Spectroscopy},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {8},
        pages = {938-942},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=189912},
        abstract = {},
        keywords = {Rose wine; Fermentation; Saccharomyces cerevisiae; FTIR spectroscopy; Phenolic compounds; Functional groups.},
        month = {January},
        }

Cite This Article

Nagalakshmi, M. V. (2026). Development of Rose Wine and Evaluation of Its Physicochemical Properties and Bioactive Profile Using FTIR Spectroscopy. International Journal of Innovative Research in Technology (IJIRT). https://doi.org/doi.org/10.64643/IJIRTV12I8-189912-459

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