Use of Non-<i>Saccharomyces</i> Yeast Co-Fermentation with <i>Saccharomyces cerevisiae</i> to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

Use of Non-<i>Saccharomyces</i> Yeast Co-Fermentation with <i>Saccharomyces cerevisiae</i> to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-<i>Saccharomyces</i> yeast and <i>Saccharomyces cerevisiae</i>. The effects of fermentation with pure cultures of <i>Candida ethanolica</i>, &l...

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Bibliographic Details
Main Authors: Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang, Du Zhu
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Journal of Fungi
Subjects:
tangerine wine
pure fermentation
sequential fermentation
mixed fermentation
phenolic compounds
volatile flavor compounds
Online Access:https://www.mdpi.com/2309-608X/8/2/128

Internet

https://www.mdpi.com/2309-608X/8/2/128

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