Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevi...

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Detalles Bibliográficos
Autores principales: Niyomvong, Nanthavut, Trakunjae, Chanaporn, Boondaeng, Antika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10095891/
https://www.ncbi.nlm.nih.gov/pubmed/37049772
http://dx.doi.org/10.3390/molecules28073009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10095891/
https://www.ncbi.nlm.nih.gov/pubmed/37049772
http://dx.doi.org/10.3390/molecules28073009

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