Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains-Reference-Cited by-同舟云学术

Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

Published:2021-06 Issue: Volume:41 Page:100925
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Boqin^ORCID,Ivanova-Petropulos Violeta,Duan Changqing,Yan Guoliang

Funder

Ministry of Agriculture of the People's Republic of China

Republic of China Ministry of Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains;van Breda;International Journal of Food Microbiology,2013

5. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters;Cai;Food Chemistry,2014

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