Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study applied the mixed fermentation technique using Pichia kudriavzevii and Saccharomyces cerevisiae to brew Cabernet Sauvignon wine a...

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Bibliographic Details
Main Authors: Wenhan Liu, Rujie Ji, Ayinuer Aimaier, Jinkui Sun, Xilei Pu, Xuewei Shi, Weidong Cheng, Bin Wang
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Pichia kudriavzevii
Mixed fermentation
Antioxidant activity
Polyphenolics
Aroma
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300127X

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http://www.sciencedirect.com/science/article/pii/S259015752300127X

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