Fermentation process optimization, analysis of volatile flavor components and non-volatile metabolites of litchi fruit wine

Litchi (Litchi chinensis Sonn.) fruit wine was prepared using fresh litchi as material, and the fermentation process was optimized by single factor and response surface tests using sensory scores as response value. The volatile flavor components and non-volatile metabolites in litchi fruit wine befo...

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Bibliographic Details
Published in:Zhongguo niangzao
Main Author: YANG Shanrui, LIU Jun, LI Li, ZHAO Yulin, TU Yilin, LUO Cai, LI Chengjun, NI Bin, LIU Genqiao
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-05-01
Subjects:
litchi fruit wine|fermentation process optimization|volatile flavor component|non-volatile metabolite|enrichment analysis
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-76.pdf

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https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-76.pdf

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