Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fer...

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Detalles Bibliográficos
Autores principales: Yuan, Guanshen, Ren, Jie, Ouyang, Xiaoyu, Wang, Liying, Wang, Mengze, Shen, Xiaodong, Zhang, Bolin, Zhu, Baoqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273651/
https://www.ncbi.nlm.nih.gov/pubmed/27706098
http://dx.doi.org/10.3390/molecules21101324

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273651/
https://www.ncbi.nlm.nih.gov/pubmed/27706098
http://dx.doi.org/10.3390/molecules21101324

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