Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses
Xiaoyu Han, Xin Qing, Siyu Yang, Ruilong Li, Jicheng Zhan, Yilin You, Weidong Huang
Topics & Concepts
WineAroma of wineAromaSaccharomycesFood scienceSaccharomyces cerevisiaeYeastFermentationWinemakingBiologyChemistryYeast in winemakingBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities