Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus

The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (Candida glabrata NCUF308.1, Pichia anomala NCUF306.1, and Wickerhamomyces anomalus NC...

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Detalles Bibliográficos
Autores principales: Cai, Wenqin, Li, Bang, Chen, Yanru, Fu, Guiming, Fan, Haowei, Deng, Mengfei, Wan, Yin, Liu, Na, Li, Mengxiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689967/
https://www.ncbi.nlm.nih.gov/pubmed/36429247
http://dx.doi.org/10.3390/foods11223655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689967/
https://www.ncbi.nlm.nih.gov/pubmed/36429247
http://dx.doi.org/10.3390/foods11223655

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