Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju

Author:

Choi Kyu-Taek1ORCID,Park Chun-Woo1ORCID,Lee Su-Hyun1ORCID,Lee Ye-Na1ORCID,Oh Ji-Yun1ORCID,Choi Jun-Su1ORCID,Choe Deokyeong123ORCID,Lee Sae-Byuk123ORCID

Affiliation:

1. School of Food Science and Biotechnology, Kyungpook National University

2. Food and Bio-Industry Research Institute, Kyungpook National University

3. Institute of Fermentation Biotechnology, Kyungpook National University

Funder

Kyungpook National University

Publisher

The Korean Society of Food Science and Nutrition

Reference33 articles.

1. Ahmed H. Principles and reactions of protein extraction, purification, and characterization. CRC Press. 2004. p 350-352.

2. The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

3. Brewing Society of Japan. Component of the alcoholic beverages. Brewing Society of Japan. 1999. p 50-62.

4. Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

5. Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk

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