Enhancing fruity aroma of Cabernet Sauvignon wine by mixed culture fermentation with Schizosaccharomyces japonicus, Saccharomyces cerevisiae, and Starmerella bacillaris
Yuting Chen, Chunxiao Wang, Zhanyan Zhang, Cheng Wu, Ang-Xin Song, Yunfeng Wu
Topics & Concepts
Food scienceAromaFermentationWineChemistryMalolactic fermentationAroma of wineBiologyBacteriaLactic acidGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities