Figure 1. Process Flow for the Production of C. officinalis Fermented Wine

From

Differential Effects of Cornus officinalis-Derived Polysaccharides and Ursolic Acid on the Chemical Composition, Aroma Profile, and Bioactivity of Functional Fruit Wines

Junhe Wang, Yuanyuan You, Rongjun Xu, Lanying Li, Xian Li, Jiao Jiang, Yi Qin, Yanlin Liu, Yuyang Song

Journal of Food and Nutrition Research. 2026, 14(7), 162-177 doi:10.12691/jfnr-14-7-2