Optimization of fermentation technology of a mulberry-grape compound fruit wine by response surface methodology and its flavor characteristic

doi:10.11882/j.issn.0254-5071.2023.01.022

JI Mingyue, GONG Jiangang, LUO Jianhua, CHITRAKAR Bimal, AO Changwei, TAN Jianxin

China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 126-132.

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China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 126-132. DOI: 10.11882/j.issn.0254-5071.2023.01.022

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Optimization of fermentation technology of a mulberry-grape compound fruit wine by response surface methodology and its flavor characteristic

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(1): 126-132 https://doi.org/10.11882/j.issn.0254-5071.2023.01.022

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