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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...
Autores principales: | Ge, Qian, Guo, Chunfeng, Zhang, Jing, Yan, Yue, Zhao, Danqing, Li, Caihong, Sun, Xiangyu, Ma, Tingting, Yue, Tianli, Yuan, Yahong |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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