Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu
Yuzong Zhao, Shuangping Liu, Qilin Yang, Xiao Han, Zhilei Zhou, Jian Mao
Topics & Concepts
Food scienceAromaFlavorChemistryFermentationEthyl carbamateYield (engineering)BrewingEthyl acetateStrain (injury)Saccharomyces cerevisiaeWineBiologyBiochemistryYeastMaterials scienceMetallurgyAnatomyFermentation and Sensory AnalysisFood Quality and Safety StudiesBiochemical and biochemical processes