Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition o...

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Detalles Bibliográficos
Autores principales: Zhang, Wenxia, Zhuo, Xuanhan, Hu, Lanlan, Zhang, Xiuyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355472/
https://www.ncbi.nlm.nih.gov/pubmed/32599830
http://dx.doi.org/10.3390/microorganisms8060953

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355472/
https://www.ncbi.nlm.nih.gov/pubmed/32599830
http://dx.doi.org/10.3390/microorganisms8060953

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