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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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-76.pdf |
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