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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2021
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| Materias: | |
| 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 |