Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine.

Foods · 2024 · PMC11203288 · PMID 38928730

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a decreasing trendno p-value reported

Overall, it also showed a decreasing trend, with a maximum decrease of 0.01 g/100 g on the second day.

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an overall trendno p-value reported

β-phenylethanol was the third highest among the four higher alcohols in the fermentation process, showing an overall trend of increasing first and then remaining stable.

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