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The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile.
Nemenyi, John; Pitts, Eric R; Martin-Ryals, Ana; Boz, Ziynet; Zhang, Boce; Jia, Zhen; Budner, Drew; MacIntosh, Andrew J; Thompson-Witrick, Katherine A.
  • Nemenyi J; Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA.
  • Pitts ER; Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA.
  • Martin-Ryals A; Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA.
  • Boz Z; Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA.
  • Zhang B; Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA.
  • Jia Z; Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA.
  • Budner D; Department of Chemistry, Coastal Carolina University, Conway, South Carolina, USA.
  • MacIntosh AJ; Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA.
  • Thompson-Witrick KA; Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA.
J Food Sci ; 89(1): 513-522, 2024 Jan.
Article en En | MEDLINE | ID: mdl-37983755
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Vino / Levadura Seca Idioma: En Año: 2024 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Vino / Levadura Seca Idioma: En Año: 2024 Tipo del documento: Article