Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
Abstract The aim of the present study was to establish a new process for brewing red raspberry wine with immobilized yeast and improve the value of red raspberry. Using the spore filaments of P. chrysogenum as a carrier to co-culture with yeast to obtain immobilized yeast. And the preparation method...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Nature Portfolio
2022-12-01
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Series: | Scientific Reports |
Online Access: | https://doi.org/10.1038/s41598-022-25410-z |