Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines

Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mixed fermentation was used to ferment Rosa roxburghii Tra...

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Detalles Bibliográficos
Autores principales: Huang, Mingzheng, Liu, Xiaozhu, Li, Xin, Sheng, Xiaofang, Li, Tingting, Tang, Weiyuan, Yu, Zhihai, Wang, Yuanmeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9693173/
https://www.ncbi.nlm.nih.gov/pubmed/36432199
http://dx.doi.org/10.3390/molecules27228097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9693173/
https://www.ncbi.nlm.nih.gov/pubmed/36432199
http://dx.doi.org/10.3390/molecules27228097

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