Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study applied the mixed fermentation technique using Pichia kudriavzevii and Saccharomyces cerevisiae to brew Cabernet Sauvignon wine a...

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Detalles Bibliográficos
Autores principales: Liu, Wenhan, Ji, Rujie, Aimaier, Ayinuer, Sun, Jinkui, Pu, Xilei, Shi, Xuewei, Cheng, Weidong, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10149247/
https://www.ncbi.nlm.nih.gov/pubmed/37131849
http://dx.doi.org/10.1016/j.fochx.2023.100685

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10149247/
https://www.ncbi.nlm.nih.gov/pubmed/37131849
http://dx.doi.org/10.1016/j.fochx.2023.100685

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