Decoding Polysaccharides from Two <i>Pichia</i> Yeasts and Their Molecular Interaction with Wine Fruity Esters-Reference-Cited by-同舟云学术

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Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters

Published:2024-05-17 Issue:22 Volume:72 Page:12707-12718
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kong Cailin¹,Zhang Qi¹,Wang Yiqing¹,Huang Jie¹,Li Aihua²,Tao Yongsheng¹³^ORCID

Affiliation:

1. College of Enology, Northwest A&F University, Yangling 712100, China

2. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

3. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China

Funder

Shaanxi Key Science and Technology Innovation Team Project

Fundamental Research Funds for the Central Universities

Key project for experimental technology innovation of Northwest A&F University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02073

Reference50 articles.

1. Wine Aroma Substances from Gas Chromatographic Analysis

2. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

3. Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni

4. Yeast and bacterial modulation of wine aroma and flavour

5. Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods

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