Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS

Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS

To investigate the aroma-enhancing effect of different non-Saccharomyces cerevisiae on mixed fermentation of navel orange wine, the volatile aroma components of mixed fermentation of navel orange wine with different yeasts were determined by gas phase ion transfer spectroscopy (GC-IMS). The results...

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Bibliographic Details
Main Authors: Xiang LÜ, Tiantian GAO, Wei LIU, Juhua ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-09-01
Series:Shipin gongye ke-ji
Subjects:
gas chromatography-ion mobility spectrometry (gc-ims)
non-saccharomyces cerevisiae
fermentation
navel orange wine
volatile compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100310

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100310

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