Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

Figure 1

Aroma profile of hawthorn wines. Wine from the extracted juice with pectase (●); wine from the extracted juice without pectase (⧫); wine from nonextracted pulpy juice with pectase (▲); wine from nonextracted pulpy juice without pectase (■).