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- W2361188103 abstract "The method of browning prevention in the production of jam wine was introduced in this paper.The results showed that the browning of jam dollop occurred after peeling could be prevented effectively by putting the jam dollop immediately into the solution containing 0.6% citric acid,0.6% VC and 0.08% sodium sulfite.The browning in beating and saccharification could be prevented by adding 45 mg/kg potassium metabisulphite and 1.0% VC into the serous fluid.The browning in process of the wine maturing and storage could be prevented by adding 50 mg/L VC and 70 ～80 mg/kg free sulfur dioxide." @default.
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- W2361188103 date "2009-01-01" @default.
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- W2361188103 title "Browning prevention in the production of functional yam wine" @default.
- W2361188103 hasPublicationYear "2009" @default.
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