Optimization of fermentation technology of Panax quinquefolius-fig compound fruit wine by response surface methodology
Using Panax quinquefolius and fig as raw materials, yeast as fermentation strain, and P. quinquefolius-fig compound fruit wine was prepared. Based on the single factor test, the fermentation conditions of P. quinquefolius-fig compound fruit wine was optimized by response surface test with total gins...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-261.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|