Quality analysis of longan jujube ginger wine fermented by different strains of <em>Saccharomyces cerevisiae</em>

doi:10.11882/j.issn.0254-5071.2025.07.035

Quality analysis of longan jujube ginger wine fermented by different strains of Saccharomyces cerevisiae

JIANG Haixia, ZHAO Hai

China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 242-249.

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China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 242-249. DOI: 10.11882/j.issn.0254-5071.2025.07.035

Quality analysis of longan jujube ginger wine fermented by different strains of Saccharomyces cerevisiae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(7): 242-249 https://doi.org/10.11882/j.issn.0254-5071.2025.07.035

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Received	Revised	Published
2024-10-05	2025-03-31	2025-07-25
Issue Date
2025-08-27

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