Evaluating Application Potential of Mixed Fermentation with Pichia fermentans and Saccharomyces cerevisiae(优选发酵毕赤酵母与酿酒酵母混合发酵的葡萄酒酿造应用潜力)

Productions of fermentative by-products, like glycerol, succinic acid, lactic acid and volatile acid, were used to evaluate the influence of the mixed fermentation with Pichia fermentans and Saccharomyces cerevisiae on wine quality. The mixed fermentations of the P. fermentans strain Z9Y-3 and the c...

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Autori principali:	CHEN Jinghua(陈景桦), MA Xiaochen(马小琛), LI Ting(李婷), HU Zhurui(胡朱瑞), DENG Kairui(邓凯瑞), TAO Yongsheng(陶永胜)
Natura:	Artigo
Lingua:	Chinês
Pubblicazione:	Beijing Technology and Business University 2018-10-01
Serie:	Shipin kexue jishu xuebao
Soggetti:	wine(葡萄酒) pichia fermentans( 发酵毕赤酵母) mixed fermentation( 混合发酵) glycerol( 甘油) succinic acid( 琥珀酸) lactic acid( 乳酸) volatile acid
Accesso online:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20180505
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