Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

INTRODUCTION: Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. METHODS: This study sequentially inoculated f...

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Detalles Bibliográficos
Autores principales: Wang, Yanyu, Wang, Miao, Li, Wenjuan, Wang, Xinyuan, Kong, Weifu, Huang, Weidong, Zhan, Jicheng, Xia, Guangli, You, Yilin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9763556/
https://www.ncbi.nlm.nih.gov/pubmed/36562039
http://dx.doi.org/10.3389/fnut.2022.1031594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9763556/
https://www.ncbi.nlm.nih.gov/pubmed/36562039
http://dx.doi.org/10.3389/fnut.2022.1031594

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