Microbubble treatment of cinnamon leaves for enhancing the quality of mulled rice wine
The use of herbs such as cinnamon leaves is a well-established practice to enhance the sensory attributes and physicochemical properties of wine and related beverages. Traditionally, spices are added directly during fermentation, a method that may limit the efficient release of key aromatic compound...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2534602 |
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