Optimization of mixed-strain fermentation process of purple yam wine and its quality analysis
In order to improve the flavor of purple yam wine, the mixed-strain fermentation of Saccharomyces cerevisiae and Terbospora delbuispora was used to produce purple yam wine. The fermentation process of purple yam wine was optimized by single factor and orthogonal experiments with sensory score and al...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-215.pdf |
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