Effects of Mixed Adding Crude Extracts of ß-Glucosidases from Three Different Non-<i>Saccharomyces</i> Yeast Strains on the Quality of Cabernet Sauvignon Wines.

Liao, Jing; Zhang, Shuangmei; Zhang, Xiuyan

Effects of Mixed Adding Crude Extracts of ß-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines.

Liao, Jing; Zhang, Shuangmei; Zhang, Xiuyan.

Afiliação

Liao J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhang S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhang X; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

J Fungi (Basel) ; 8(7)2022 Jul 04.

Article em En | MEDLINE | ID: mdl-35887465

Palavras-chave

mix adding; non-Saccharomyces yeasts; wine aroma; ß-glucosidases

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Fungi (Basel) Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Fungi (Basel) Ano de publicação: 2022 Tipo de documento: Article