Sun Hong-ha
Abstract
Flavor compounds of organic acids in fruit wine are very important for the taste and stability. Physical, chemical and biological methods for reducing acid in wine brewing would be systematically elaborated in this paper, and the new development trends in acid-reducing process of fruit wine were also prospected.
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Flavor compounds of organic acids in fruit wine are very important for the taste and stability. Physical, chemical and biological methods for reducing acid in wine brewing would be systematically elaborated in this paper, and the new development trends in acid-reducing process of fruit wine were also prospected.
Key concepts: Wine, Brewing, Flavor, Fruit wine, Food science, Taste, Chemistry, Fermentation