Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant <i>Cyclocarya paliurus</i> (<i>C. paliurus</i>) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the <i>...

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Bibliographic Details
Main Authors: Jing Liu, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian, Luyun Cai
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Molecules
Subjects:
<i>Cyclocarya paliurus</i>
kiwi wine
undersized kiwifruits
flavor compounds
antioxidant capacity
sensory analysis
Online Access:https://www.mdpi.com/1420-3049/29/1/32

Internet

https://www.mdpi.com/1420-3049/29/1/32

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