Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using <i>Saccharomyces cerevisiae</i> SC-125, Angel Yeast SY, and <i>Lactiplantibacillus plantarum</i> BC114.

Molecules · 2024 · PMC11052192 · PMID 38675601

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a decreasing trendno p-value reported

In all three different fermentation conditions for the navel orange wines, the pH remained within this range, with a decreasing trend.

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