Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae
Na Li, Qianqian Wang, Yinhu Xu, Aihua Li, Yongsheng Tao
Topics & Concepts
WineAromaFermentationFood scienceYeastGlycoside hydrolaseChemistryAroma of wineSaccharomyces cerevisiaeBiomass (ecology)TerpeneBiologyBiochemistryEnzymeAgronomyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant biochemistry and biosynthesis