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Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters

Kai Chen, Chang Liu, Yingxiang Wang, Zichen Wang, Fangkun Li, Liyan Ma, Jingming Li

2021Food Research International42 citationsDOI

Topics & Concepts

WineYeastAromaFermentationAroma of wineFlavorFood scienceTerpeneSaccharomycesChemistryWinemakingEthanol fermentationYeast in winemakingSugarFermentation in winemakingTorulaspora delbrueckiiBiologySaccharomyces cerevisiaeBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchTea Polyphenols and Effects
Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters | Litcius