About
Contact & Profiles
A5100454293
Research Areas
- Fish Biology and Ecology Studies
- Plant and animal studies
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
Central South University
2020
This study aimed at evaluating the quality of fig wines that co-fermented by three non-Saccharomyces. Four suitable ratios were selected for co-fermentation, and fermentation performance was compared with juice pure Saccharomyces. HPLC used to analyze organic acids mono-phenols in wines, amino acid analyzer detect free acids. The results showed fermented non-Saccharomyces had higher contents mono-phenols. HS-SPME-GC/MS 48 aroma compounds revealed co-fermentation could obtain up 38 compounds,...
10.1111/jfpp.15169
article
EN
Journal of Food Processing and Preservation
2020-12-03
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