Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics.

ACS Omega · 2023 · PMC10077554 · PMID 37033789

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a decreasing trendno p-value reported

The yeast addition had more impact on the tea wine acidity with extreme difference of up to 7.20, and the sourness showed a decreasing trend with the increase of the addition.

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