Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer

Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer

ObjectiveTo broaden the product form of Vitis quinquangularis Rehd processing, and develop a fruit and vegetable juice beer with Yeniang No. 2 Vitis quinquangularis Rehd juice as raw material.MethodsOn the basis of fixed Monascus rice powder additive concentration of 1.5 g/L, Qindaodahua hop additiv...

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Bibliographic Details
Main Authors: GAN Huiting, YANG Jingjing, HAO Junguang, HOU Hui, PANG Tingcai
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-11-01
Series:Shipin yu jixie
Subjects:
vitis quinquangularis rehd
fruit and vegetable juice beer
monascus
amino acids
organic acids
monomer phenols
volatile flavor substances
Online Access:http://www.ifoodmm.com/spyjx/article/abstract/20241125?st=article_issue
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