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Flavor Characteristics of Navel Orange Wine Fermented by <i>Saccharomyces cerevisiae</i> SC-125 and Angel Yeast SY

This research utilized Jintang navel oranges as the primary raw material, and employed two distinct yeast strains, <i>Saccharomyces cerevisiae</i> SC-125 and Angel yeast SY, for a dual fermentation approach. Employing single-strain fermentation as the control, this study aims to ascertain the physic...

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Principais autores: Yingyue Zhang, Hong Ye, Yuting Zou, Zihan He, Bitao Xu, Su Wang, Chuanning Peng, Xuerui Zhou, Qing Zhang, Wenliang Xiang, Ting Cai, Jie Tang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-09-01
Serier:Fermentation
Fag:
navel orange wine
<i>Saccharomyces cerevisiae</i>
co-fermentation
volatile components
electronic nose analysis
Online adgang:https://www.mdpi.com/2311-5637/9/10/872
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