Effects of different raw materials and pretreatment methods on the quality of compound sugarcane fruit wine

doi:10.11882/j.issn.0254-5071.2024.03.026

ZHANG Xue'er, YANG Jian, LIU Zhenyu, YANG Yi, WANG Haiyu, JIA Dongying

China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 163-169.

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China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 163-169. DOI: 10.11882/j.issn.0254-5071.2024.03.026

Effects of different raw materials and pretreatment methods on the quality of compound sugarcane fruit wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(3): 163-169 https://doi.org/10.11882/j.issn.0254-5071.2024.03.026

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Received	Revised	Published
2023-11-07	2024-01-24	2024-03-25
Issue Date
2024-04-19

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