Effect of different pectinase treatments on the quality of Hutai No. 8 wine
To investigate the impact of different types and additions of pectinase on the quality of Hutai No. 8 wine, the dry red wine was produced using Hutai No. 8 grapes as raw materials, and the effects of three commercial pectinases (HC, EX-V, RF) at different addition levels (20 mg/L, 40 mg/L, 60 mg/L a...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-68.pdf |
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