The formation of volatiles in fruit wine process and its impact on wine quality
Jianxin Tan,
Mingyue Ji,
Jiangang Gong
et al.
Abstract:Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article rev… Show more
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