Optimization of fermentation process of original wine of mulberry spirit based on response surface method and quality analysis

doi:10.11882/j.issn.0254-5071.2024.12.032

LAN Lipan, LU Hongling, WANG Li, JIANG Chenkai, HU Wenjun, SHEN Guoxin, CHEN Lin

China Brewing ›› 2024, Vol. 43 ›› Issue (12) : 217-223.

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China Brewing ›› 2024, Vol. 43 ›› Issue (12) : 217-223. DOI: 10.11882/j.issn.0254-5071.2024.12.032

Optimization of fermentation process of original wine of mulberry spirit based on response surface method and quality analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(12): 217-223 https://doi.org/10.11882/j.issn.0254-5071.2024.12.032

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Received	Revised	Published
2024-04-03	2024-06-29	2024-12-25
Issue Date
2025-01-24

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