Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines
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DOI: 10.1016/j.lwt.2019.108929
Abstract: Abstract Sucrose and glutinous rice were used as carbohydrate sources for greengage wine fermentation. The physicochemical properties of the two greengage wines (RGW, glutinous rice greengage wine; SGW, sucrose greengage wine) were compared. The results… read more here.
Keywords: carbohydrate sources; greengage wine; physicochemical properties; fermented greengage ... See more keywords