Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine
Author:
Affiliation:
1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15058
Reference39 articles.
1. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
2. Chen L. Li D. Ren L. Song S. Ma X. &Rong Y.(2020). Effects of simultaneous and sequential co‐fermentation ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon physicochemical and flavor properties of rice wine.https://doi.org/10.1002/fsn3.1899
3. Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon
4. Non-conventional Yeast Species for Lowering Ethanol Content of Wines
5. Yeast assessment during alcoholic fermentation inoculated with a natural “pied de cuve” or a commercial yeast strain
Cited by 2 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. Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu;Food Bioscience;2023-12
2. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process;ACS Omega;2023-08-30
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