Fermentation process optimization and flavor composition analysis of plum peppermint wine
<b>Objective:</b> In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. <b>Methods:</b> Single factor test and response surface test were used to analyze the effects of mint a...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Editorial Office of Food and Machinery
2023-10-01
|
| Collection: | Shipin yu jixie |
| Sujets: | |
| Accès en ligne: | http://www.ifoodmm.com/spyjxen/article/abstract/20230631 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|