Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is ab...

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Detalles Bibliográficos
Autores principales: Januszek, Magdalena, Satora, Paweł, Wajda, Łukasz, Tarko, Tomasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397190/
https://www.ncbi.nlm.nih.gov/pubmed/32650562
http://dx.doi.org/10.3390/molecules25143127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397190/
https://www.ncbi.nlm.nih.gov/pubmed/32650562
http://dx.doi.org/10.3390/molecules25143127

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