Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants

Author:

Zhu Li-Xia,hui Wang,Zhang Meng-Meng,Shi Ying,Xiang Xiao-Feng,Lan Yi-Bin,Zhang Rui-Li

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Amann, A. , 2016. Characterization and Pathway Investigation of Off-Flavor Formation in Stored Commercial Apple and Orange Juice Products. Marster Thesis, University of Minnesota,Twin Cities.

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3. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds;Beltran;Int. J. Food Microbiol.,2008

4. High alcohol wine production from grape juice concentrates;Buescher;Am. J. Enol. Vitic.,2001

5. Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from pedro Xim nez grapes in various degrees of ripeness;Cabrera;Am. J. Enol. Vitic.,1988

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