Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis
Hongyu Zhao, Yao Wang, Yun Wu, Xueting Kang, Faisal Eudes Sam, Kai Hu, Yongsheng Tao
Topics & Concepts
Saccharomyces cerevisiaeAromaFood scienceFermentationComposition (language)SaccharomycesFood composition dataNutrientYeastBiologyChemistryWineBiochemistryEcologyPhilosophyLinguisticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchTea Polyphenols and Effects