Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica,...

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Detalles Bibliográficos
Autores principales: Xu, Ahui, Xiao, Yiwen, He, Zhenyong, Liu, Jiantao, Wang, Ya, Gao, Boliang, Chang, Jun, Zhu, Du
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875693/
https://www.ncbi.nlm.nih.gov/pubmed/35205881
http://dx.doi.org/10.3390/jof8020128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875693/
https://www.ncbi.nlm.nih.gov/pubmed/35205881
http://dx.doi.org/10.3390/jof8020128

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