Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine
Mengnan Hong, Jing Li, Yu-Wen Chen, Baiyu Qi, Yunpo Huang, Jie Wu, Haobo Yue, Ziqi Tong, Yani Liu, Fan Wang
Topics & Concepts
AromaFermentationYeastSaccharomyces cerevisiaeEthyl acetateFood scienceChemistrySaccharomycesEthanolCandida kruseiBiochemistryCandida tropicalisFermentation and Sensory AnalysisFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities