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...
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| Auteurs principaux: | , , , , , |
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| Format: | Artigo |
| Langue: | Chinês |
| Publié: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Collection: | Shipin gongye ke-ji |
| Sujets: | |
| Accès en ligne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020302 |
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