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根据主要成分分析与模糊的数学感官评估方法相结合,对Actinidia arguta葡萄酒的发酵资源进行选

Guang Xin1, Huanyu Wang1, Yinhong Zhi1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China.

Journal of food science and technology
|April 4, 2025
PubMed
概括

这项研究确定了最佳的Actinidia arguta (A. arguta) 品种和酵母菌株,以获得卓越的葡萄酒质量. 长江的第一个号. 用LA-BA酵母发酵的1种品种产生了最高的感官分数.

关键词:
艾克提尼迪亚 (Actinidia) 认为葡萄酒是葡萄酒.发酵组合是一种发酵组合.模糊逻辑模型的模糊逻辑模型.主要组件分析; 感官评估.

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