A primary study on the brewing technique of orange wine
A new technique was studied by using fresh orange without seeds to produce a dry wine. The effects of extraction, yeast and main fermentation temperature on the quality of the wine was discussed. The result showed that a new type of orange wine with unique flavour and taste would be produced using o...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2000-09-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2000.05.0513 |
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