Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
Lihua Chen, Qinghua Peng, Бо Лю, Yeting Zhang, Shengbao Feng
Topics & Concepts
FlavorChemistryFood scienceFermentationWineWine faultValineFermentation in winemakingLactic acidSuccinic acidMalolactic fermentationAlcoholCitric acidPhenolsIsoleucineOrganic chemistryLeucineAmino acidYeast in winemakingYeastBiochemistryBacteriaBiologySaccharomyces cerevisiaeGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchFood Quality and Safety Studies