Aroma-producing Saccharomyces cerevisiae improved the quality of Dangshan pear (Pyrus spp.) wine through the biosynthesis of key esters
Hua Yang, Tong Qu, JiaoJiao Liu, Cuiying Zhang, Ming Chen
Topics & Concepts
PEARWineAromaChemistryFood scienceYeast in winemakingSaccharomyces cerevisiaeAroma of wineYeastBiosynthesisFruit wineBotanyBiochemistryFermentationBiologyEnzymeBrewingFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities