Process optimization and quality analysis of persimmon wine fermented by Monascus ruber and yeast

LUO Zeyu, LI Qing, LIU Xiuhe

China Brewing ›› 2023, Vol. 42 ›› Issue (4) : 181-186.

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China Brewing ›› 2023, Vol. 42 ›› Issue (4) : 181-186. DOI: 10.11882/j.issn.0254-5071.2023.04.028
Applied Technology

Process optimization and quality analysis of persimmon wine fermented by Monascus ruber and yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(4): 181-186 https://doi.org/10.11882/j.issn.0254-5071.2023.04.028

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