Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
Qing Du, Dong‐Qing Ye, Xiaomin Zang, Hao Nan, Yanlin Liu
Topics & Concepts
WinemakingYeastFermentationWineEthyl acetateAcetic acidChemistryEthyl butyrateMetaboliteAromaFood scienceAroma of wineWine faultFermentation in winemakingEthanol fermentationEthanolYeast in winemakingMalolactic fermentationBiochemistrySaccharomyces cerevisiaeBiologyBacteriaLactic acidGeneticsFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical and biochemical processes