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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...
Autores principales: | Liu, Wenhan, Ji, Rujie, Aimaier, Ayinuer, Sun, Jinkui, Pu, Xilei, Shi, Xuewei, Cheng, Weidong, Wang, Bin |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
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 |
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