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Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters.
Chen, Kai; Liu, Chang; Wang, Yingxiang; Wang, Zichen; Li, Fangkun; Ma, Liyan; Li, Jingming.
Affiliation
  • Chen K; College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, PR China.
  • Liu C; College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, PR China.
  • Wang Y; Sichuan Mehe Wine Industry Co., Ltd, No. 551 Xiling Avenue, Jinyuan Town, 611330 Dayi County, Chengdu City, Sichuan Province, PR China.
  • Wang Z; College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, PR China.
  • Li F; Sichuan Mehe Wine Industry Co., Ltd, No. 551 Xiling Avenue, Jinyuan Town, 611330 Dayi County, Chengdu City, Sichuan Province, PR China.
  • Ma L; Supervision, Inspection and Testing Center for Agricultural Products Quality (Beijing), Ministry of Agriculture and Rural Affairs, 100083 Beijing, PR China.
  • Li J; College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, 100083 Beijing, PR China. Electronic address: lijingming@cau.edu.cn.
Food Res Int ; 143: 110253, 2021 05.
Article in En | MEDLINE | ID: mdl-33992359
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Wine / Volatile Organic Compounds Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2021 Type: Article
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Wine / Volatile Organic Compounds Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2021 Type: Article