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This study aimed at evaluating the quality of fig wines that co‐fermented by three non‐Saccharomyces. Four suitable ratios were selected for co‐fermentation, and the fermentation performance of fig wines was compared with fig juice and the pure fermentation of Saccharomyces. HPLC was used to analyze organic acids and mono‐phenols in fig wines, and the amino acid analyzer was used to detect free amino...
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