Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology
Mulberry-grape compound wine was prepared by fermentation with mulberry as main raw material. The fermentation process was optimized by single factor experiments and response surface experiments using sensory scores and alcohol content as evaluation indexes, and the physicochemical indexes and antio...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-157.pdf |
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