Effects of Different Saccharomyces cerevisiae on the Quality of Compound Fruit Wine of Aronia melanocarpa
The aim of this study was to explore the effects of raw materials such as Aronia melanocarpa juice/pulp, apples and pears (2:1:1) as well as different yeasts (CECA, F15, EC1118, 71B and 2323) on the physicochemical characteristics and sensory quality of Aronia melanocarpa compound wine through metho...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100070 |
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