Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine
In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to identify the optimal yeast combination for mixed cul...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-023.pdf |