Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine
Abstract:Summary
Chaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear. Thus, this study evaluated the influence of five different multi‐step chaptalisation strategies on physicochemical parameters, potentially harmful alcohols, nutritional composition and volatile compounds of kiw… Show more
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