Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.

Sun, Nan; Gao, Zhiyi; Li, Shiqi; Chen, Xiaowen; Guo, Jing

Sun, Nan; Gao, Zhiyi; Li, Shiqi; Chen, Xiaowen; Guo, Jing.

Afiliação

Sun N; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Gao Z; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Li S; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Chen X; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Guo J; College of Food Science and Engineering, Northwest A&F University, Yangling, China.

J Sci Food Agric ; 102(1): 175-184, 2022 Jan 15.

Article em En | MEDLINE | ID: mdl-34061382

Assuntos

Actinidia/microbiologia; Saccharomyces cerevisiae/metabolismo; Saccharomycetales/metabolismo; Compostos Orgânicos Voláteis/química; Compostos Orgânicos Voláteis/metabolismo; Vinho/análise; Actinidia/metabolismo; Etanol/análise; Etanol/metabolismo; Fermentação; Frutas/metabolismo; Frutas/microbiologia; Humanos; Odorantes/análise; Paladar; Vinho/microbiologia

Palavras-chave

Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Vinho / Actinidia / Saccharomycetales / Compostos Orgânicos Voláteis Limite: Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2022 Tipo de documento: Article

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