Response surface optimization and flavor determination of fermentation processes of orange peel tea wine
Background In this study, Xinyang Maojian tea and orange peel were used as raw materials to brew health wine with orange and tea flavors. Methods Based on a single factor, the response surface method was used to optimize the fermentation of orange peel tea wine. Material volume ratio, yeast addition...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2025-05-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/19357.pdf |
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