Characterization of aroma profile and characteristic aromas during lychee wine fermentation-Reference-Cited by-同舟云学术

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Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Published:2019-05-13 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Tang Zhong‐Sheng¹²,Zeng Xin‐An¹²^ORCID,Brennan Margaret A.²³,Han Zhong¹,Niu Debao¹²,Huo Yujia⁴

Affiliation:

1. School of Food Sciences and Engineering South China University of Technology Guangzhou China

2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China

3. Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand

4. Shandong Hanon Scientific Instruments Co., Ltd Dezhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14003

Reference50 articles.

1. Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

2. Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

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

4. Genetics of yeast impacting wine;Bisson L. F.;Quality,2010

5. Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date

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2. Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods;LWT;2023-08

3. Volatile Characterization of Lychee Plant Tissues (Litchi chinensis) and the Effect of Key Compounds on the Behavior of the Lychee Erinose Mite (Aceria litchii);Biomolecules;2023-06-02

4. Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS;Food Science of Animal Products;2023-06

5. Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10;Fermentation;2023-05-10

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