Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified for producing aroma using olfactory plate assay. Of these, we screened nine yeast strains based on their fermentation capacity, aroma profile, and sensor...

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Detalles Bibliográficos
Autores principales: Li, Wanzhen, Shi, Cuie, Guang, Jiaquan, Ge, Fei, Yan, Shoubao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7801535/
https://www.ncbi.nlm.nih.gov/pubmed/33432375
http://dx.doi.org/10.1186/s13568-020-01175-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7801535/
https://www.ncbi.nlm.nih.gov/pubmed/33432375
http://dx.doi.org/10.1186/s13568-020-01175-4

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