Figure 6. Morphological changes of Lonicera japonica wine by treatment with fermentation and extraction during the experiment, photos were taken at the same location. A represents Lonicera japonica solution without any treatment; B represents Lonicera japonica wine of fermentation without slag; C stands for Lonicera japonica wine of fermentation with slag; D represents Lonicera japonica wine of extraction by liquor. 1, 2 stands for observation using scanning electron microscope at 500, 50000x respectively

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Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method

Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu, Guoxiang Lin

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