Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash

Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash

The effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color...

Full description

Bibliographic Details
Main Author:	XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-03-01
Series:	Zhongguo niangzao
Subjects:	non-saccharomyces\| saccharomyces cerevisiae\|color\|flavor\|coix seed wine mash
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-95.pdf

Similar Items

Quality analysis of Lycium barbarum wine fermented by different commercial Saccharomyces cerevisiae
by: SU Shengyuan, ZHANG Xiaoyan, MENG Fang, MA Yan, YANG Jiayu, DING Yan, ZHAO Zhihui, DONG Jianfang, TIAN Xiaoju
Published: (2024-12-01)

Effect of Saccharomyces cerevisiae Y-8 on the Quality and Flavor of Fermented Sausages
by: FAN Xinyang, ZHANG Xiangmei, LIU Chengpeng, JI Xiwei, CHE Qi
Published: (2024-04-01)

Ethanol Production from Waste Potato Mash by Using Saccharomyces Cerevisiae
by: Gulten Izmirlioglu, et al.
Published: (2012-10-01)

Fermentative Stability of Wine Yeast Saccharomyces Sensu Stricto Complex and Their Hybrids
by: Katarzyna Rajkowska, et al.
Published: (2012-01-01)

Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation
by: Yu-hui Shang, et al.
Published: (2016-05-01)

Biogeographical characterisation of Saccharomyces cerevisiae wine yeast by molecular methods
by: Rosanna eTofalo, et al.
Published: (2013-06-01)

Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine
by: Bo Ding, et al.
Published: (2025-02-01)

Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production
by: Alice Agarbati, et al.
Published: (2018-05-01)

Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
by: LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
Published: (2024-03-01)

Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines
by: Xiaomin Zang, et al.
Published: (2025-01-01)

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine
by: An-Jun Chen, et al.
Published: (2019-01-01)

Fermentation capacity of Saccharomyces cerevisiae cultures
by: Elvira Maria Bezerra de Alencar, et al.
Published: (2009-08-01)

Saccharomyces cerevisiae in the Production of Fermented Beverages
by: Graeme M Walker, et al.
Published: (2016-11-01)

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains
by: Patrizia Romano, et al.
Published: (2022-02-01)

ORGANIC ACIDS CONCENTRATION IN WINE STOCKS AFTER Saccharomyces cerevisiae FERMENTATION
by: V. N. Bayraktar
Published: (2013-04-01)

Biological removal of chromium by Saccharomyces Cerevisiae /
by: 452892 Yesotha Sellamuthu
Published: (2003)

The Biodiversity of <i>Saccharomyces cerevisiae</i> in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains
by: Lisa Granchi, et al.
Published: (2019-09-01)

Denovo Production of Resveratrol by Engineered Rice Wine Strain <i>Saccharomyces cerevisiae</i> HJ08 and Its Application in Rice Wine Brewing
by: Huihui An, et al.
Published: (2024-07-01)

Experimental bioenergetics of saccharomyces cerevisiae in respiration and fermentation /
by: 289281 Yerushalmi, L., et al.

Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation
by: Eduardo I. Kessi-Pérez, et al.
Published: (2020-01-01)

Comparative analysis of quality of Rosa roxburghii wine fermented by different commercial Saccharomyces cerevisiae
by: ZHANG Xiaoqin, SU Hao, LI Dong, AN Yanlin, JIANG Sixia, ZHANG Feng
Published: (2024-06-01)

Effect of Saccharomyces cerevisiae L3 Protease on Quality Characteristics and Flavor of Harbin Dry Sausages
by: Xinping LIU, et al.
Published: (2025-03-01)

Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts
by: Rosanna eTofalo, et al.
Published: (2016-04-01)

Sulfur dioxide resistance in Saccharomyces cerevisiae: beyond SSU1
by: Estéfani García-Ríos, et al.
Published: (2019-11-01)

Behaviour of Kloeckera apiculata Flocculent Strain in Coculture with Saccharomyces cerevisiae
by: Oscar A. Sosa, et al.
Published: (2008-01-01)

Saccharomyces cerevisiae – Insects Association: Impacts, Biogeography, and Extent
by: Niccolo’ Meriggi, et al.
Published: (2020-07-01)

Influence of temperature on saccharomyces cerevisiae biofilm structure /
by: Soh, Wei Chi, 1990-, author, et al.
Published: (2014)

Strain-Specific Responses by <i>Saccharomyces cerevisiae</i> to Competition by Non-<i>Saccharomyces</i> Yeasts
by: Cristobal A. Onetto, et al.
Published: (2021-08-01)

Effect of non-Saccharomyces cerevisiae combined with cold maceration on the quality of dry red wine
by: WANG Qingyang, LUO Junxuan, GAN Congkang, PEI Yongzeng, WANG Zixi, LI Junjei, ZHAO binbin, WANG Wei, LI Xuewen
Published: (2024-07-01)

Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
by: Mar Vilanova, et al.
Published: (2005-01-01)

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations
by: Donatella Ganucci, et al.
Published: (2018-07-01)

MAGNETIC FIELD EFFECT ON YEAST Saccharomyces cerevisiae ACTIVITY AT GRAPE MUST FERMENTATION
by: V. N. Bayraktar
Published: (2013-02-01)

The Effect of Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Non-<i>Cerevisiae</i> Yeasts on Ethanol and Glycerol Levels in Wine
by: Nedret Neslihan Ivit, et al.
Published: (2020-07-01)

Bioconversion of Gelatinised Sago Starch to Fermentable Sugar Using Recombinant Saccharomyces Cerevisiae
by: Mohamad Nazri, Azlian
Published: (2004)

Cadmium Bioremoval by Saccharomyces cerevisiae in Milk
by: Ramona Massoud, et al.
Published: (2020-01-01)

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure
by: Marina Tomašević, et al.
Published: (2020-10-01)

Screening of native Saccharomyces cerevisiae strains from Chile for beer production
by: Sandra Moreira-Ramos, et al.
Published: (2024-02-01)

Influence of temperature on saccharomyces cerevisiae biofilm structure [electronic resource] /
by: Soh, Wei Chi, 1990-, author
Published: (2014)

Chemical Composition and Flavor Characteristics of Cider Fermented with <i>Saccharomyces cerevisiae</i> and Non-<i>Saccharomyces cerevisiae</i>
by: Yuzheng Wu, et al.
Published: (2023-09-01)

Flavor Characteristics of Navel Orange Wine Fermented by <i>Saccharomyces cerevisiae</i> SC-125 and Angel Yeast SY
by: Yingyue Zhang, et al.
Published: (2023-09-01)