Effects of dual-yeast fermentation on the quality and antioxidant capacity of red kiwifruit wine
Using red kiwifruit as raw material, yeasts AU, MA, BV, FR as fermentation strains, red kiwifruit wine was obtained by inoculating dual- yeast strain (BV-FR, BV-MA, BV-AU, FR-MA, FR-AU, and MA-AU, respectively) (1∶1) fermentation, and the alcohol content, chromaticity, taste, odor indexes and antiox...
| 主要作者: | |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
Editorial Department of China Brewing
2024-03-01
|
| 叢編: | Zhongguo niangzao |
| 主題: | |
| 在線閱讀: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-217.pdf |