Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method
Using soaked plum wine as the research object, the bitter was removed by amygdalin enzymatic hydrolysis method and β-cyclodextrin taste inhibition method. Taking removal rate of amygdalin as the evaluation index, two kinds of bitter removal processes were optimized by single factor tests and orthogo...
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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/0254-5071-2025-44-5-252.pdf |
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