Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of Wickerhamomyces an...

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Detalles Bibliográficos
Autores principales: Chen, Lihua, Li, Dongna, Ren, Lixia, Song, Shiqing, Ma, Xia, Rong, Yuzhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802529/
https://www.ncbi.nlm.nih.gov/pubmed/33473272
http://dx.doi.org/10.1002/fsn3.1899

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802529/
https://www.ncbi.nlm.nih.gov/pubmed/33473272
http://dx.doi.org/10.1002/fsn3.1899

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