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Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines

Wenli Liu, Huamin Li, Dongqi Jiang, Yue Zhang, Sicheng Zhang, Shuyang Sun

2020Food Microbiology29 citationsDOI

Topics & Concepts

Torulaspora delbrueckiiMalolactic fermentationFood scienceFermentationChemistryBlowing a raspberrySaccharomyces cerevisiaeYeastBiologySaccharomycesBiochemistryBacteriaLactic acidGeneticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research
Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines | Litcius