Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2024.09.025

ZHANG Yao, TANG Fengxian, SHAN Chunhui, ZHAO Xinxin, ZHAO Shimin, CHEN Xinjun

China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 157-163.

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China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 157-163. DOI: 10.11882/j.issn.0254-5071.2024.09.025

Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(9): 157-163 https://doi.org/10.11882/j.issn.0254-5071.2024.09.025

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Received	Revised	Published
2023-12-12	2024-03-11	2024-09-25
Issue Date
2024-10-28

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