Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation
Xiaodi Wang, Chao Dang, Yaqiong Liu, Xiaoxin Ge, Ran Suo, Qianyun Ma, Jie Wang
Topics & Concepts
WineFood scienceFermentationYeastBrewingFlavorChemistryWinemakingOrganolepticFermentation in winemakingGuaiacolLactobacillusAromaBiologyBiochemistryEnzymeFermentation and Sensory AnalysisTea Polyphenols and EffectsHorticultural and Viticultural Research