Effect of malic-lactic fermentation by indigenous lactic acid bacteria on the quality of 'Hu Tai No.11' wine
In order to study the effects of malic-lactic acid fermentation (MLF) of different lactic acids bacteria on the quality of 'Hutai No.11' wine, the changes of L-malic acid content and its effects on the basic physiochemical indexes, color, phenolics, volatile flavor substances and sensory q...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-29.pdf |