Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method
A traditional highland barley wine was prepared with highland barley as raw material and Jiuqu as saccharifying starter. With alcohol content and sensory score as evaluation indexes, the fermentation process conditions of the wine were optimized by fuzzy sensory evaluation and response surface metho...
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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/0254-5071-2024-43-9-203.pdf |
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