Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations-Reference-Cited by-同舟云学术

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

Published:2020-04 Issue: Volume:318 Page:108471
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wei Jianping,Zhang Yuxiang,Wang Yuwei,Ju Hongmei,Niu Chen,Song Zihan,Yuan Yahong,Yue Tianli^ORCID

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference63 articles.

1. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc;Anfang;Aust. J. Grape Wine Res.,2009

2. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis;Antón;J. Food Sci.,2014

3. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method;Arcari;Talanta,2017

4. Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines;Avellone;Food Chem.,2018

5. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models;Aznar;J. Agric. Food Chem.,2003

Cited by 78 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization;Food Chemistry;2025-01

2. Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS;Food Chemistry;2025-01

3. Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae;Food Microbiology;2024-12

4. Untargeted metabolomics combined with chemometrics reveals distinct metabolic profiles across two sparkling cider fermentation stages;Food Research International;2024-11

5. Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine;Food Research International;2024-10