Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles.

Luo, Xiaoqin; Li, Yumeng; Zhong, Kai; Luo, Dong; Wu, Yanping; Gao, Hong

Luo, Xiaoqin; Li, Yumeng; Zhong, Kai; Luo, Dong; Wu, Yanping; Gao, Hong.

Afiliação

Luo X; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China.
Li Y; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China.
Zhong K; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China.
Luo D; Sichuan MingFuBang Agricultural Science and Technology Co., LTD, Meishan, China.
Wu Y; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China.
Gao H; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China.

J Sci Food Agric ; 103(15): 7932-7940, 2023 Dec.

Article em En | MEDLINE | ID: mdl-37499161

Assuntos

Schizosaccharomyces; Vinho; Saccharomyces cerevisiae/genética; Saccharomyces cerevisiae/metabolismo; Fermentação; Vinho/análise; Schizosaccharomyces/genética; Schizosaccharomyces/metabolismo; Transcriptoma; Melhoria de Qualidade; Odorantes/análise

Palavras-chave

aroma; mandarin wine; metabolites; non-saccharomyces; transcriptome

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Schizosaccharomyces / Vinho Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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