Selection of Kiwi Fruit Wine Specialized Yeast and Study on Fermentation Characteristics Based on Fuzzy Comprehensive Evaluation Method
In order to improve the flavor and taste of kiwi fruit wine, this study took Xuxiang kiwi fruit and orchard soil as screening samples, combined with fuzzy comprehensive evaluation method to screen out the special strain suitable for the fermentation of Xuxiang kiwi fruit wine. The fermentation chara...
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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
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080235 |
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