Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation

Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation

To improve the quality of orah fruit wine, Saccharomyces cerevisiae, Pichia manshurica and Lactobacillus plantarum were used in the single and mixed microbial fermentation of orah fruit wine. The physical and chemical indexes in the fermentation process were detected, and the flavor substances produ...

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Bibliographic Details
Main Authors: Xiaodie CHEN, Lujun HU, Yulan CAO, Li LI, Zhifeng ZHAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-03-01
Series:Shipin gongye ke-ji
Subjects:
mixed microbial fermentation
orah fruit wine
flavor substances
sensory evaluation
quality analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070002

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070002

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