Optimization of Brewing Process of Osmanthus and ‘Qingcui’ Plum Complex Flavor Wine
The effects of various fermentation conditions (fermentation temperature, amount of added Osmanthus, and timing of flower addition) on the quality of Osmanthus ‘Qingcui’ plum complex flavor wine were investigated using fresh ‘Qingcui’ plum juice and dried Osmanthus as raw materials, with volatile fl...
Na minha lista:
| Principais autores: | , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2024-01-01
|
| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020302 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|