Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation
Using Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single facto...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2025-03-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-136.pdf |
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