Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines
Boqin Zhang, Chong Tang, Dongqing Yang, Hui Liu, Jiao Xue, Chang‐Qing Duan, Guoliang Yan
Topics & Concepts
Torulaspora delbrueckiiSaccharomycesWineAromaSaccharomyces cerevisiaeFood scienceAroma of wineYeastFermentationBiologyChemistryBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities