Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines-Reference-Cited by-同舟云学术

Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines

Published:2022-01 Issue: Volume:368 Page:130807
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Boqin,Tang Chong,Yang Dongqing,Liu Hui,Xue Jiao,Duan Changqing,Yan Guoliang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains;Canonico;International Journal of Food Microbiology,2017

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