Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with <i>Saccharomyces cerevisiae</i> on the Quality of Chunjian Citrus Wine

Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with <i>Saccharomyces cerevisiae</i> on the Quality of Chunjian Citrus Wine

Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two <i>Saccharomyces cerevisiae</i> (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of Chunjian citrus wine. The cell cou...

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Detalles Bibliográficos
Main Authors: Yu Fu, Yueyue Gao, Ming Yang, Juan Chen, Chenglin Zhu, Junni Tang, Lianhong Chen, Zijian Cai
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2024-02-01
Series:Molecules
Subjects:
Chunjian citrus wine
mixed fermentation
non-<i>Saccharomyces cerevisiae</i>
HS-SPME-GC-MS
sensory evaluation
Acceso en liña:https://www.mdpi.com/1420-3049/29/5/1028

Internet

https://www.mdpi.com/1420-3049/29/5/1028

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