Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine
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DOI: 10.3390/foods13233902
Abstract: Lack of acidity is the main reason for the spoilage of cherry wine, and for insufficient aroma and mouthfeel. In this study, the initial acidity of cherry purees was adjusted to 3.50, 4.15, 4.80 and… read more here.
Keywords: cherry wine; acid addition; fermentation; organic acid ... See more keywords