‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information, Email us at brewindo@gmail.com