FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 721-722.
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PENG Xin-Li, CHEN Chang-Wu
Online:
Published:
Abstract: The wild grape resource of Changbai mountain was used to produce high qualiy and high value-added wine. The process including grape harvest,juice processing and fermenttation technology was determined. And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
Key words: wild grape, low alcohol, sweet red, low-temperature fermentation
PENG Xin-Li, CHEN Chang-Wu. Study on Development of Low-alcohol Sweet Red Wild Grape Wine[J]. FOOD SCIENCE, 2008, 29(10): 721-722.
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