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The profile of organic acids and polyphenols in apple wines fermented with different yeast strains
Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccharomyces bayanus (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titra...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400742/ https://ncbi.nlm.nih.gov/pubmed/30906017 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3514-2 |
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