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...

Descripció completa

Dades bibliogràfiques

Autor principal:	ZHANG Ang, LU Jianfeng
Format:	Artigo
Idioma:	Inglês
Publicat:	Editorial Department of China Brewing 2025-03-01
Col·lecció:	Zhongguo niangzao
Matèries:	vitis davidii foex|mixed yeasts fermentation|fermentation process|orthogonal test|physicochemical index|volatile flavor component
Accés en línia:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-136.pdf
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!