Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranèle white wine
Ling Qin, Meifeng Huang, Yunqing Ma, Dongsheng Zhang, Yanzhi Cui, Wenhuai Kang
Topics & Concepts
WineChemistryFermentationWinemakingMalolactic fermentationFood scienceWine faultAromatic amino acidsYeastAroma of wineYeast in winemakingEthanol fermentationFermentation in winemakingAromaPhenylalanineSaccharomyces cerevisiaeTartaric acidAmino acidIsoamyl alcoholAlcoholOrganic chemistryBiochemistryBacteriaLactic acidBiologyGeneticsCitric acidFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities