Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
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
Free amino acids identification and process optimization in greengage wine fermentation and flavor formation.
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DOI: 10.1111/1750-3841.16452
Abstract: Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key to wine aroma and taste is flavor substances like free amino acids (FAAs), volatile fatty… read more here.
Keywords: amino acids; free amino; greengage; flavor ... See more keywords