Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
Xiaming Che, Bang Li, Jiali Zeng, Yanru Chen, Jingjing Liu, Wenwen Zeng, Wenqin Cai, Yin Wan, Guiming Fu
Topics & Concepts
Saccharomyces cerevisiaeWineFlavorSaccharomycesFood scienceFermentationYeastChemistryYeast in winemakingBiologyBiochemistryFermentation and Sensory AnalysisFood Quality and Safety StudiesHorticultural and Viticultural Research