Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine
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DOI: 10.1080/19476337.2020.1791962
Abstract: ABSTRACT The physicochemical properties, organic acid, and phenolic profiles of hawthorn wines prepared by different pretreatments were analyzed. It was found that fermentation together with smashed seeds was favorable for ethanol production, while thermal maceration,… read more here.
Keywords: hawthorn wine; addition; thermal maceration; physicochemical properties ... See more keywords