Effect of different ultra-high pressure treatment on the quality of jujube wine
In order to investigate the effect of ultra-high pressure on the quality of jujube wine, the jujube wine prepared by Saccharomyces cerevisiae HBUAS61676 was treated at a pressure of 50-600 MPa, and the changes of physicochemical indexes, color, taste, and volatile flavor of jujube wine after differe...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-12-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-231.pdf |