Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality
Wenting Li, Yuning Zhao, Chen Liu, Shuai Li, Tianli Yue, Yahong Yuan
Topics & Concepts
ChemistryFood scienceFermentationAromaOdorLinaloolTerpeneEthanol fermentationIsoamyl acetateNonanalSugarEssential oilBiochemistryOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities