Effect of fermentation methods on physicochemical components and antioxidant activities of apple-strawberry wine
Using Saccharomyces cerevisiae, Torulaspora delbrueckii, and Pichia anomala as fermentation strains, the effects of 5 different fermentation methods (single fermentation with Saccharomyces cerevisiae, co-fermentation and sequential fermentation of S. cerevisiae and non-Saccharomyces cerevisiae) on t...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-212.pdf |
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