Research on the brewing technology of lychee wine

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorTang, Xin
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2022-05-03T13:30:02Z
dc.date.available2022-05-03T13:30:02Z
dc.date.created2022-04-14
dc.description.abstractThis thesis introduces the distribution and types of lychee, as well as the nutritional value and uses of lychee. The main problem in the processing of lychee wine is the optimization of the alcoholic fermentation process of lychee wine. Effect of the initial sugar content of lychee juice on alcoholic fermentation. The effect of fermentation temperature on alcoholic fermentation. Influence of inoculum size on alcoholic fermentation. Effect of initial pH value of lychee juice on alcoholic fermentation. Response surface experiment of alcohol fermentation process parameters.hu_HU
dc.description.coursefood engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent46hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/332195
dc.language.isoenhu_HU
dc.subjectlycheehu_HU
dc.subjectlychee winehu_HU
dc.subjectnutritionhu_HU
dc.subjectalcoholic fermentationhu_HU
dc.subjectsugar contenthu_HU
dc.subject.dspaceDEENK Témalista::Műszaki tudományokhu_HU
dc.titleResearch on the brewing technology of lychee winehu_HU
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