Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans
Wu Zhong, Shao‐Quan Liu, Hong Yang, Erhu Li
Topics & Concepts
WineCitric acidFood scienceChemistryFermentationWine faultMalolactic fermentationAromaMalic acidTartaric acidSugarYeastYeast in winemakingLactic acidBiochemistryBiologySaccharomyces cerevisiaeBacteriaGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods