Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
Using Luzhou Zhenlong pomelo as raw material, the effects of single fermentation and co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality and flavor of pomelo wine were studied. The results showed that there were no significant differences in fermentation dynami...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-40.pdf |
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