Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars
Jintao Huang, Hongcai Li, Yaqin Wang, Xingnan Wang, Yichen Ren, Tianli Yue, Zhenpeng Gao
Topics & Concepts
WineChemistryEllagic acidFood scienceProtocatechuic acidGallic acidAromaMalic acidCitric acidMalolactic fermentationWine faultFermentationPolyphenolYeast in winemakingLactic acidOrganic chemistryYeastBiochemistryBiologyAntioxidantSaccharomyces cerevisiaeGeneticsBacteriaFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies