Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry

Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry

The objective of this study was to investigate the effects of natural fermentation and inoculated fermentations with Pichia pastoris and active dry wine yeast BV818 (Saccharomyces cerevisiae) on the flavor of yellow peach wine. Simultaneous inoculation, sequential inoculation of P. pastoris and BV81...

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Bibliographic Details
Main Author: MA Ningyuan, YAO Lingyun, SUN Min, WANG Huatian, SONG Shiqing, CHANG Xu, FENG Tao
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
yellow peach wine; gas chromatography-mass spectrometry; gas chromatography-ion mobility spectrometry; volatile organic compounds; pichia pastoris; sensory evaluation; partial least squares regression
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-037.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-037.pdf

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