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Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of pheno...

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Detalles Bibliográficos
Autores principales:	Majumder, Soumya, Ghosh, Arindam, Chakraborty, Sourav, Bhattacharya, Malay
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2022
Materias:	Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9673215/ http://dx.doi.org/10.1186/s43014-022-00109-w

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