Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT .ferm-Reference-Cited by-同舟云学术

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT .ferm

Published:2017-09-11 Issue:1 Volume:53 Page:199-208
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Lu Yuyun¹^ORCID,Chan Li‐Jie¹,Li Xiao¹,Liu Shao‐Quan¹²

Affiliation:

1. Department of Chemistry Food Science and Technology Program National University of Singapore Science Drive 3 Singapore 117543 Singapore

2. National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street Suzhou Industrial Park Jiangsu 215123 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13574

Reference48 articles.

1. Yeast stress response and fermentation efficiency: how to survive the making of wine‐a review;Bauer F.F.;South African Journal of Enology and Viticulture,2000

2. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation

3. Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

4. Discrepancy in glucose and fructose utilisation during fermentation by wine yeast strains

5. Genetics of Yeast Impacting Wine Quality

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