Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
Na Li, Lingyun Wang, Jian Yin, Na Ma, Yongsheng Tao
Topics & Concepts
AromaWineFermentationAroma of wineFood scienceYeastChemistryFermentation in winemakingEthanol fermentationSaccharomyces cerevisiaeWine faultFruit wineYeast in winemakingBrewingBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities