Effects of <i>Dendrobium officinale</i> on the Quality of Rice Wine Fermented Separately by <i>Saccharomyces cerevisiae</i> and <i>Wickerhamomyces anomalus</i>: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites

Effects of <i>Dendrobium officinale</i> on the Quality of Rice Wine Fermented Separately by <i>Saccharomyces cerevisiae</i> and <i>Wickerhamomyces anomalus</i>: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites

This study aims to investigate the difference in the quality of rice wine fermented with different yeasts (<i>Saccharomyces cerevisiae</i> FBKL2.8022 (<i>Sc</i>) and <i>Wickerhamomyces anomalus</i> FBKL2.8023 (<i>Wa</i>)) by adding <i>Dendrobium...

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Bibliographic Details
Main Authors: Lanyan Cen, Xueqin Shi, Lin Zhang, Shuyi Qiu, Xiangyong Zeng, Yifeng Dai, Chunxiao Wang, Chaoyang Wei
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Fermentation
Subjects:
<i>Saccharomyces cerevisiae</i> FBKL2.8022
<i>Wickerhamomyces anomalus</i> FBKL2.8023
<i>Dendrobium officinale</i>
rice wine
quality
non-targeted metabolomics
Online Access:https://www.mdpi.com/2311-5637/9/7/627

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