Optimization of fermentation process of high flavonoid hawthorn wine brewed by <em>Pichia kudriavzevii</em> Y1 based on response surface method

doi:10.11882/j.issn.0254-5071.2024.07.027

Optimization of fermentation process of high flavonoid hawthorn wine brewed by Pichia kudriavzevii Y1 based on response surface method

WANG Qihui, ZHANG Jingjing, LI Xiaoxiao, XUE Tinghui, NIE Xiao, CHENG Cheng, QIN Dan, JIA Liyan

China Brewing ›› 2024, Vol. 43 ›› Issue (7) : 184-189.

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China Brewing ›› 2024, Vol. 43 ›› Issue (7) : 184-189. DOI: 10.11882/j.issn.0254-5071.2024.07.027

Optimization of fermentation process of high flavonoid hawthorn wine brewed by Pichia kudriavzevii Y1 based on response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(7): 184-189 https://doi.org/10.11882/j.issn.0254-5071.2024.07.027

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Received	Revised	Published
2023-11-10	2024-01-13	2024-07-25
Issue Date
2024-08-19

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