Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage.

cerevisiae ES488 inoculation time), and D (fermentation temperature), as well as their quadratic terms A 2 , B 2 , C 2 , and D 2 , on the fuzzy mathematical sensory scores (Y) of the composite fruit beverages were all highly significant ( P < 0.01).

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