用甜点苹果品种制作的发酵苹果酒中挥发性成分的特性（含浸渍和不含浸渍

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2024-03-26 DOI:10.1080/03610470.2024.2319931

Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski

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引用次数: 0

摘要

苹果酒通常由北美不常见的、难以种植的传家苹果品种酿制而成。因此，我们对广泛种植的甜点苹果在发酵苹果酒中的价值进行了探索。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Characterization of the Volatile Composition of Fermented Ciders Made From Dessert Apple Cultivars With and Without Maceration

Cider is often produced from difficult-to-grow heirloom apple cultivars not commonly produced in North America. As such, the value of widely grown dessert apples for fermented cider was explored, w...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.