Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae
Shiqi Li, Xiaowen Chen, Zhiyi Gao, Zhe Zhang, Pengfei Bi, Jing Guo
Topics & Concepts
KiwiWineSaccharomyces cerevisiaeYeastFood scienceChemistryEthanolAntioxidantBerryBiochemistryBotanyBiologyFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research