Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142007
Abstract: Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase… read more here.
Keywords: pear kiwifruit; wine; deacidification; kiwifruit wine ... See more keywords