Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine

Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, th...

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Detalles Bibliográficos
Autores principales: Yang, Xueshan, Song, Xinyuan, Yang, Liu, Zhao, Jie, Zhu, Xia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324503/
https://www.ncbi.nlm.nih.gov/pubmed/35885250
http://dx.doi.org/10.3390/foods11142007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324503/
https://www.ncbi.nlm.nih.gov/pubmed/35885250
http://dx.doi.org/10.3390/foods11142007

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