Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine-Reference-Cited by-同舟云学术

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Published:2015-10-28 Issue:12 Volume:80 Page:S2937-S2943
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Peng Bangzhu¹,Li Fuling¹,Cui Lu²,Guo Yaodong²

Affiliation:

1. Key Laboratory of Environment Correlative Dietology, Ministry of Education. College of Foods Science & Technology; Huazhong Agricultural Univ; 430070 Wuhan Hubei China

2. College of Food Science & Engineering; Northwest A & F Univ; 712100 Yangling Shaanxi China

Publisher

Wiley

Subject

Food Science

Reference42 articles.

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4. Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider;Boylston;J Agric Food Chem,2003

5. Influence of higher alcohol availability on ester formation by yeast;Calderbank;J Am Soc Brew Chem,1994

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