Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine-Reference-Cited by-同舟云学术

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Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine

Published:2024-02-21 Issue:5 Volume:250 Page:1389-1400
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Wang Huacheng,Peng Mengdi,Yang Shaojie,Cai Guolin,Lu Jian,Yang Hua

Funder

the Priority Academic Program Development of Jiangsu Higher Education Institutions

the Program of Introducing Talents of Discipline to Universities (111 project)

the Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation.

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04462-z.pdf

Reference38 articles.

1. Li ZT et al (2023) Malus asiatica as a natural host of apple scar skin viroid in China. Plant Dis 107(3):972

2. Xue JX et al (2013) Study of Malus Asiatica Nakai’s firmness during different shelf lives based on visible/near-infrared spectroscopy. Math Comput Model 58(11–12):1829–1836

3. Guo L, Wu X (2019) Development and utilization of Chinese Pear-leaved. Agric Sci Technol Equip 6:53–54

4. Yu B et al (2020) Fermentation process optimization and antioxidant property of crab apple wine. China Brewing 39(01):142–145

5. Aritomi K et al (2004) Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake. Biosci Biotechnol Biochem 68(1):206–214

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