Title: Study of Different Fermentation Conditions on the Quality of Rose Wine
Abstract: In this paper,different changes in the parameters of a new type of flowers wine under different fermentation conditions were compared. In the experiments,we chose rose flower as raw material,selected wine yeast to ferment,compared quality of low-temperature fermentation with quality of high-temperature fermentation through rose extraction and non-extraction. The results showed that:flower wine with different fermentation temperatures showed differences in sensory indicators (color,flavor and taste)and physical and chemical indicators (pH,alcohol,OD value,volatile acids,etc.) during the fermentation. And flower wine produced by extraction flower liquid with relative low-temperature fermentation has optimal quality.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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