Organic acid, volatiles profile and sensory properties of ginger wines fermented by different yeasts
In this research, five yeasts were selected to ferment ginger juice to produce ginger wines. The changes of total sugar, reducing sugar, total acid, pH and alcohol content during fermentation were studied. The organic acid composition, aroma components and sensory properties of produced wine were an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/25/e3sconf_caes2020_05017.pdf |