Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Table 8

Jiaosu flavor under different temperature fermentation conditions.

Fermentation temperature (°C)	Taste	Color
28	With a mild scent of chestnut rose, astringent flavor	Pale yellow
30	With a lighter scent of chestnut rose and less astringency	Pale yellow
32	With a strong scent of chestnut rose, nonastringent but slightly sour	Pale yellow
34	With a lighter scent of chestnut rose and slightly sour, pungent acidity	Yellow
36	With a lighter scent of chestnut rose and more acidic, pungent taste	Dark yellow