Effect of Raw Material Pretreatment on Microbial Community Succession during the Fermentation of Persimmon Wine
In this study, persimmon wine was brewed with fresh persimmon pulp (S), frozen persimmon pulp (D), persimmon peel (P), and persimmon pulp treated with tannins (M) under the same conditions. Tannin content and the microbial community structure and diversity during fermentation were analyzed separatel...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070165 |