Establishment of fermentation kinetic model and antioxidant activity of kiwifruit wine fermented by black tea fungus liquid
In this study, black tea fungus liquid kiwifruit wine was prepared by fermentation with kiwifruit with skin and black tea fungus liquid as raw materials. By exploring microbial growth, the consumption of matrix (reducing sugar) and the production trend of product (ethanol) in the fermentation proces...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-223.pdf |
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