Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter

Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fe...

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Detalles Bibliográficos
Autores principales: Chen, Yu, Qi, Jiali, Yang, Hanyu, Lei, Xingmeng, Jiang, Jiao, Song, Yuyang, Qin, Yi, Liu, Yan-Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Flavors in food products: Chemistry of flavor compounds in quality, safety, and sensory properties by Dr. Joonhyuk Suh, Dr. Jeehye Sung and Dr. Scott Frost
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534236/
https://www.ncbi.nlm.nih.gov/pubmed/37780311
http://dx.doi.org/10.1016/j.fochx.2023.100862

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534236/
https://www.ncbi.nlm.nih.gov/pubmed/37780311
http://dx.doi.org/10.1016/j.fochx.2023.100862

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