Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines
Shiqi Li, Pengfei Bi, Nian X. Sun, Zhiyi Gao, Xiaowen Chen, Jing Guo
Topics & Concepts
Ethyl hexanoateFood scienceIsoamyl acetateEthyl acetateChemistryFermentationAromaEthyl butyrateFlavorYeastOdorSaccharomycesPolyphenolEthanol fermentationWineSaccharomyces cerevisiaeKiwiOrganic chemistryBiochemistryAntioxidantFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities