Study on Changes of Chemical Components and Antioxidant Activity of Cherry Wine during Fermentation
Using cherry as raw material, the anti-oxidation of cherry wine with different alcoholicity, vitamin C and time was determined and analyzed before and after the fermentation process, and the changes of antioxidant capacity in cherry juice before and after fermentation and during fermentation. The re...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2018-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2644 |