Quality analysis of 'Akizuki' pear (<em>Pyrus pyrifolia</em>) wine fermented by different commercial <em>Saccharomyces cerevisiae</em>

doi:10.11882/j.issn.0254-5071.2026.02.034

Quality analysis of 'Akizuki' pear (Pyrus pyrifolia) wine fermented by different commercial Saccharomyces cerevisiae

BAI Xiaoxuan, YU Haiyan, JIA Yanli, LIU Zhenzhen, XIN Fengjiao, LI Binglin, LIU Shujun

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 243-251.

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China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 243-251. DOI: 10.11882/j.issn.0254-5071.2026.02.034

Quality analysis of 'Akizuki' pear (Pyrus pyrifolia) wine fermented by different commercial Saccharomyces cerevisiae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 243-251 https://doi.org/10.11882/j.issn.0254-5071.2026.02.034

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Received	Revised
2025-05-09	2025-08-12
Issue Date
2026-03-18

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