Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
Shuxun Liu, Ying Lou, Yan Zhao, Yuling Cai, Mingfeng Cao, Yixian Li, Ping Li, Qing Gu
Topics & Concepts
WineAromaOrange (colour)FermentationFood scienceChemistryOrange juiceFermentation in winemakingPichiaBiochemistryPichia pastorisGeneRecombinant DNAFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes