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Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine

Xiaodi Wang, Jiawei Chen, Xiaoxin Ge, Xiaofang Fu, Chao Dang, Jie Wang, Yaqiong Liu

2023Food Bioscience35 citationsDOI

Topics & Concepts

Food scienceFermentationWineFlavorYeastChemistryAromaAcetic acidSaccharomycesSaccharomyces cerevisiaeAroma of wineEthanolBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities
Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine | Litcius