Metabolomics and flavor diversity of Viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
Xi Bai, Hengfang Gao, Mi Lan, Jun Wang, Zhigang Dong
Topics & Concepts
FlavorFood scienceWineFermentationYeastChemistryBiologyBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities