HIGHLIGHTS
- who: Junbo Liu from the AandF University, China have published the article: Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation, in the Journal: (JOURNAL)
- what: Method: the authors explore the effect of 8-14% (w/w) sucrose on the physicochemical properties of blueberry wine throughout the main fermentation process.
- how: This result is consistent with current literature with Li et_al also showing that the a* of blueberry wine increased first during fermentation and then decreased.
SUMMARY
Harvested blueberries can be processed into . . .
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