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Updated: Oct 5, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

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Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking

Lu Yuan1, Guifeng Li1, Ni Yan1

  • 1College of Food Science, Shanxi Normal University, Shanxi, China.

Journal of Food Science and Technology
|January 24, 2022
PubMed

Keywords:
Alcoholic fermentationFlavor compoundsGreen jujube wineNutritional compositionResponse surface methodology

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