Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii
Xiaohui Jiang, Yuyun Lu, Shao‐Quan Liu
Topics & Concepts
PectinaseTorulaspora delbrueckiiFood scienceFermentationWineChemistryPectinFruit winePasteurizationEthanol fermentationAromaYeastSaccharomycesBiochemistryEnzymeSaccharomyces cerevisiaeBrewingBotanical Research and ApplicationsFermentation and Sensory AnalysisHorticultural and Viticultural Research