Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pul...

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Detalles Bibliográficos
Autores principales: Ge, Qian, Guo, Chunfeng, Zhang, Jing, Yan, Yue, Zhao, Danqing, Li, Caihong, Sun, Xiangyu, Ma, Tingting, Yue, Tianli, Yuan, Yahong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307878/
https://www.ncbi.nlm.nih.gov/pubmed/34206678
http://dx.doi.org/10.3390/foods10071452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307878/
https://www.ncbi.nlm.nih.gov/pubmed/34206678
http://dx.doi.org/10.3390/foods10071452

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