Research Progress on Regulation Mechanism of Acetic Acid Metabolism in Saccharomyces cerevisiae and Breeding of Low Acetic Acid-Producing Strains
Acetic acid is the major volatile acid in fruit wine and an excessive content of acetic acid will seriously affect the sensory quality of fruit wine. During alcoholic fermentation, acetic acid is mainly formed by the metabolism of Saccharomyces cerevisiae. Therefore, fully understanding the regulati...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-07-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-022.pdf |