基于酶解法及抑味法浸泡型青梅酒脱苦工艺优化
韩俊燃, 王菲, 赵曼欣, 李映陶, 郑经绍, 黄苇
Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method
HAN Junran, WANG Fei, ZHAO Manxin, LI Yingtao, ZHENG Jingshao, HUANG Wei
中国酿造
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2025, (5): 252
-258
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DOI: 10.11882/j.issn.0254-5071.2025.05.037
