Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile co...

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Detalles Bibliográficos
Autores principales: Kokkinomagoulos, Evangelos, Nikolaou, Anastasios, Kourkoutas, Yiannis, Biliaderis, Costas G., Kandylis, Panagiotis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228759/
https://www.ncbi.nlm.nih.gov/pubmed/34205857
http://dx.doi.org/10.3390/antiox10060889

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228759/
https://www.ncbi.nlm.nih.gov/pubmed/34205857
http://dx.doi.org/10.3390/antiox10060889

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