Optimization of Fermentation Technology and Determination of Physicochemical Properties of Pure Malt Wine
Pure malt wine was brewed from germinated malt by semi-solid fermentation technology, and the process optimization and physicochemical properties were determined. The single factor experiment was designed to study the effects of fermentation time, inoculation amount of koji and addition amount of gl...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060037 |