Influence of edible flower inclusion on the nutritional and flavor changes of fermented pear wine

Compound-fermented wines integrate the aromas, flavor compounds, and nutritional components from several raw materials, enriching the flavor and texture of the final product. This study aimed to explore the influence of edible flowers on the quality of pear wine by evaluating the total phenol and fl...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Mingjing Yang, Jintao Wang, Li Li, Qirui Xiong, Xiaofei Li, Xuhong Zhou
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-07-01
Subjects:	pear rose wine phenolic compounds flavonoids esters antioxidant activity
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1604754/full