The Development and Characterization of a Novel Prickly Pear–Grape Distilled Spirit
A novel distilled alcoholic beverage was produced by fermenting yellow and red prickly pear (<i>Opuntia ficus-indica</i>) fruits with two Cypriot grape varieties (<i>Mavro</i> and <i>Xynisteri</i>), followed by traditional distillation. Two spirit variants (45% and 59% <i>v</i>/<i>v</i> alcohol) wer...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2026-03-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/15/5/953 |
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