Development of Apple Lycium barbarum Wine and Analysis of Volatile Components
In order to improve flavor and taste and enhance the nutritional value of cider, apple and Lycium barbarum were used as the main raw materials to develop a compound wine. The quality of the wine was analyzed by sensory evaluation, Alcohol and polyphenols. The fermentation ability of Saccharomyces ce...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070048 |