Effects of different raw materials and pretreatment methods on the quality of compound sugarcane fruit wine
In order to solve the problems of thin aroma and liquor body of sugarcane wine, the compound fermentation effects of blueberry juice, strawberry juice and pear juice with sugarcane juice was compared. The effects of the strawberry and sugarcane juice ratios and its pretreatment methods on the volati...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-163.pdf |
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