Effects of external carbon sources on the quality and volatile components of kiwi wine

ObjectiveIn order to optimize the fermentation process of kiwi wine and improve its overall quality, the effects of different exogenous carbon on its quality and volatile components were compared.MethodsSelected sucrose, glucose, maltose, brown sugar, high fructose corn syrup, glutinous rice and ric...

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Bibliographic Details

Published in:	Shipin yu jixie
Main Authors:	HUANG Xiaolan, HE Xufeng, XIONG Shuang, ZHANG Chunyi, ZHENG Rong
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2024-10-01
Subjects:	carbon sources kiwi wine physicochemical indexes organic acid phenolic acid volatile components
Online Access:	http://www.ifoodmm.com/spyjx/article/abstract/20241006?st=article_issue