Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine
In this study, non-Saccharomyces cerevisiae with strong fermentation ability, excellent aroma production and high tolerance were isolated and screened from the natural fermentation broth of navel orange in Fengjie. Navel orange wine was prepared by mixed fermentation with commercial S. cerevisiae BV...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-148.pdf |