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Sensory and chemical characterizations of aroma during the loquat wine fermentation

  • Published:2024-04 Issue: Volume:58 Page:103731
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Liu Xiaofeng,Li Nanyi,Zhao Xingyuan,Zhang Yao,Muhammad Hussain,Zhong Hao,Feng Ziwei,Guan Rongfa

Funder

Zhejiang Province Natural Science Foundation

Major Scientific and Technological Project of Zhejiang Province

National Natural Science Foundation of China

Zhejiang Province Department of Agriculture and Rural Affairs

Publisher

Elsevier BV

Reference38 articles.

1. Improved chromatic and sensory characteristics of Plavac Mali wines-efficiency of maceration enzymes;Alpeza;Czech Journal of Food Sciences,2017

2. Sensory and chemical characterization of the aroma of prieto picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles;Alvarez-Perez;Food Chemistry,2012

3. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006

4. Impact of changes in wine composition produced by non-saccharomyces on malolactic fermentation;Balmaseda;International Journal of Food Microbiology,2021

5. The occurrence of glycosylated aroma precursors in vitis vinifera fruit and humulus lupulus hop cones and their roles in wine and beer volatile aroma production;Caffrey;Foods,2021

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