Effects of Co-Fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum Yeasts on the Volatile Aromatic Compound and Sensory Quality of Distilled Soju
Author:
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
Link
https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-06-11.pdf
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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