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Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were signif...

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Principais autores: An-Jun Chen, Yun-Yun Fu, Cheng Jiang, Jiang-Lin Zhao, Xiao-Ping Liu, Lu Liu, Ji Ma, Xing-Yan Liu, Guang-Hui Shen, Mei-Liang Li, Zhi-Qing Zhang
Format: Artigo
Sprog:Inglês
Udgivet: Taylor & Francis Group 2019-01-01
Serier:CyTA - Journal of Food
Fag:
kiwi wine
mixed fermentation
jiuqu
saccharomyces cerevisiae
quality
Online adgang:http://dx.doi.org/10.1080/19476337.2019.1682678
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