Evaluation of Four Indigenous Non-<i>Saccharomyces</i> Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

Evaluation of Four Indigenous Non-<i>Saccharomyces</i> Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-<i>Saccharomyces</i> yeast isolates that were obtained from the Shangri-La wine region (China): <i>Meyerozyma guilliermondii</i> (AD...

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Bibliographic Details
Main Authors: Yue Zhao, Qingyang Sun, Bin Tian, Shusheng Zhu, Fei Du, Ruzhi Mao, Su Li, Lijing Liu, Yifan Zhu
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Journal of Fungi
Subjects:
pure culture fermentation
<i>Meyerozyma guilliermondii</i>
<i>Saccharomycopsis vini</i>
<i>Saturnispora diversa</i>
<i>Wickerhamomyces anomalus</i>
Online Access:https://www.mdpi.com/2309-608X/8/2/146

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https://www.mdpi.com/2309-608X/8/2/146

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