Research on the Optimization of Mead Fermentation Technology
In this research, honey, wheat koji, and yeast are taken as raw materials and alcohol content is taken as the indicator to study the effects of fermentation temperature, fermentation time, the addition of ammonium dihydrogen-phosphate, and sugar content of fermentation broth through single-factor ex...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210530?st=article_issue |