Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

Sun, Shu Yang; Gong, Han Sheng; Zhao, Yu Ping; Liu, Wen Li; Jin, Cheng Wu

Sun, Shu Yang; Gong, Han Sheng; Zhao, Yu Ping; Liu, Wen Li; Jin, Cheng Wu.

Afiliación

Sun SY; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
Gong HS; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
Zhao YP; Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, P.R. China.
Liu WL; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
Jin CW; School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.

J Sci Food Agric ; 96(6): 1880-7, 2016 Apr.

Article en En | MEDLINE | ID: mdl-26041620

Asunto(s)

Saccharomyces cerevisiae/fisiología; Temperatura; Torulaspora/fisiología; Vino/normas; Fermentación; Calidad de los Alimentos; Frutas; Prunus avium; Factores de Tiempo

Palabras clave

Saccharomyces cerevisiae; Torulaspora delbrueckii; cherry wine; inoculation modality; sensory analysis

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Temperatura / Vino / Torulaspora Idioma: En Revista: J Sci Food Agric Año: 2016 Tipo del documento: Article

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