Effect of different ultra-high pressure treatment on the quality of jujube wine
HUANG Weijing, CAI Wenchao, CUI Mengjun, WANG Yurong, SHAN Chunhui, GUO Zhuang · 2024 · Zhongguo niangzao
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
The finding, in one line
“The results showed that ultra-high pressure treatment had no significant effect on the pH of jujube wine (P>0.”
Abstract
In order to investigate the effect of ultra-high pressure on the quality of jujube wine, the jujube wine prepared by Saccharomyces cerevisiae HBUAS61676 was treated at a pressure of 50-600 MPa, and the changes of physicochemical indexes, color, taste, and volatile flavor of jujube wine after different pressure treatments were studied. The results showed that ultra-high pressure treatment had no significant effect on the pH of jujube wine (P>0.05), but significantly affected the soluble solid content and the alcohol content (P<0.05). It could significantly affect the color of jujube wine (P<0.0
Abstract by HUANG Weijing, CAI Wenchao, CUI Mengjun, WANG Yurong, SHAN Chunhui, GUO Zhuang, Zhongguo niangzao (2024) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.11882/j.issn.0254-5071.2024.12.034