Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine
Qian Ge, Chunfeng Guo, Yue Yan, Xiangyu Sun, Tingting Ma, Jing Zhang, Caihong Li, Chunlin Gou, Tianli Yue, Yahong Yuan
Topics & Concepts
AromaWineFood scienceAroma of wineChemistryFermentationYeastSaccharomycesAcetic acidWinemakingPolyphenolBrewingSaccharomyces cerevisiaeOrganic chemistryBiochemistryAntioxidantFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality