Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae
Manman Gao, Jiangnan Hu, Xuejiao Wang, Heyun Zhang, DU Zi-ping, Lijuan Ma, Liping Du, Huiling Zhang, Xiaoju Tian, Weiming Yang
Topics & Concepts
FermentationWineSaccharomyces cerevisiaeFermentation in winemakingFlavorFood scienceYeastChemistryBiochemistryGlycerolWine faultPichia pastorisYeast in winemakingBiologyGeneRecombinant DNAFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes