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...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Editorial Office of Food and Machinery
2023-10-01
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| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://www.ifoodmm.com/spyjxen/article/abstract/20230631 |
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