Effects of Mixing Ratio and Mixed Culture Fermentation on the Quality of Fuji-Merlot Wine
In order to improve the aroma and sensory quality of Fuji-Merlot wine, the mixing ratio between Fuji apple and Merlot grape juices was optimized and the mixed fruit juice was inoculated with non-Saccharomyces yeast and S. cerevisiae for mixed culture fermentation. The physicochemical indexes, color...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-009.pdf |