Optimization of fermentation technology of Rosa roxburghii-Osmanthus fragrans wine
The fruit wine was prepared using Rosa roxburghii raw juice and dried Osmanthus fragrans as raw materials. The effect of yeast inoculum, sugared O. fragrans addition, fermentation temperature and time on alcohol content, sensory evaluation, total acid and total ester content were analyzed, and the f...
| Published in: | Zhongguo niangzao |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-168.pdf |