Effect of fermentation temperature on the activity of key enzymes for pectin degradation in apricot wine

doi:10.11882/j.issn.0254-5071.2025.08.035

JIANG Yixuan, CHEN Jiluan, BAI Yujia, YE Mingzhu, XIAO Hanrui, SUBINUR Setiwaer, WANG Aodi, FENG Zuoshan

China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 243-248.

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China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 243-248. DOI: 10.11882/j.issn.0254-5071.2025.08.035

Effect of fermentation temperature on the activity of key enzymes for pectin degradation in apricot wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(8): 243-248 https://doi.org/10.11882/j.issn.0254-5071.2025.08.035

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Received	Revised	Published
2025-03-17	2025-05-30	2025-08-25
Issue Date
2025-09-28

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