Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis
Cai-Lin Kong, Danye Zhu, Yu Zhao, Tianyi Zhao, Yongsheng Tao
Topics & Concepts
AromaChemistryFood scienceFermentationLeesWineYeastAroma of winePolysaccharideHydrolysisMalolactic fermentationFermentation in winemakingWine faultYeast in winemakingSaccharomyces cerevisiaeOrganic chemistryBiochemistryBiologyBacteriaLactic acidGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchFood Quality and Safety Studies