Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines

Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in improving the aroma complexity of wines by releasing aroma compounds from glycosidic precursors during fermentation. In this study, the effect of sequential inoculation fermentation of Meyerozyma guilliermondii NM218...

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Detalles Bibliográficos
Autores principales: Gao, Pingping, Peng, Shuai, Sam, Faisal Eudes, Zhu, Yatong, Liang, Lihong, Li, Min, Wang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9133630/
https://www.ncbi.nlm.nih.gov/pubmed/35633724
http://dx.doi.org/10.3389/fmicb.2022.845837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9133630/
https://www.ncbi.nlm.nih.gov/pubmed/35633724
http://dx.doi.org/10.3389/fmicb.2022.845837

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