Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine.

ABSTRACT: Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further a

SUBMITTER: Lan W 

PROVIDER: S-EPMC11432070 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature