Effect of the Introduction of Chrysanthemum on the Nutritional and Sensory Properties of Cabernet Sauvignon Red Wine
In this paper we propose a new wine technology where dried chrysanthemum is introduced during the process of fermentation of wine. This technology sets an example of a blend between exotic wine culture and traditional Chinese tea culture. The influence on the chemical and sensory properties of wine...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bulgarian Academy of Sciences
2015-04-01
|
| Series: | International Journal Bioautomation |
| Subjects: | |
| Online Access: | http://www.biomed.bas.bg/bioautomation/2015/vol_19.1/files/19.1_06.pdf |