Effect of blanching on fermentation performance and flavor quality of pineapple fruit wine

Effect of blanching on fermentation performance and flavor quality of pineapple fruit wine

Pineapple fruit wine was prepared by constant temperature (22±1) ℃ fermentation process using fresh pineapple as the test material in this study. Using pineapple wine fermented with the unbleached pulp as the control, the effects of blanching treatment (95 ℃, 120 s) of fruit pulp on the q...

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Bibliographic Details
Main Author:	WANG Xinying, ZHAO Zhiyun, SONG Min, XU Kang, WANG Xiaojun, GUO Mengmeng
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-04-01
Series:	Zhongguo niangzao
Subjects:	pineapple\|blanching treatment\|fermentation process\|fruit wine\|flavor characteristic
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-177.pdf
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