Fig. 3From: Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006The effect of addition time of fungal α-amylase (10 U/g) and W. anomalus HN006 (2%) on the the acidity (a), ethanol concentration (b), reducing sugar concentration (c), and sensory evaluation (d) of the obtained lily rice wineBack to article page