Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation-Reference-Cited by-同舟云学术

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Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation

Published:2021-06 Issue: Volume:346 Page:128897
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kong Cai-Lin,Ma Na,Yin Jian,Zhao Hong-Yu,Tao Yong-Sheng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity;Albertin;Applied Microbiology and Biotechnology,2017

2. Esterase activity and release of ethyl esters of medium-chain fatty acids by Saccharomyces cerevisiae during anaerobic growth;Bardi;Canadian Journal of Microbiology,1998

3. Functional characterization of enzymes forming volatile esters from strawberry and banana;Beekwilder;Plant Physiology,2004

4. Effect on quality and composition of riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;European Food Research and Technology,2015

5. Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines;Chen;LWT - Food Science and Technology,2016

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