Effects of Different Yeast Strains on Fermentation Characteristics, Volatile Flavor Compounds, and Sensory Quality of Xinjiang <i>Ziziphus jujuba</i> ‘Huizao’ Wine

Xinjiang <i>Ziziphus jujuba</i> ‘Huizao’ wine, a characteristic fruit wine in China, is facing industrial bottlenecks such as flavor homogenization and lack of specialized fermentation yeasts, which limits its high-quality development. To solve these problems, four laboratory-preserved indigenous ye...

Szczegółowa specyfikacja

Opis bibliograficzny

Główni autorzy:	Bei Zhao, Liubin Huang, Qi Zuo, Yanxia Fan, Muhammad Yousuf Adnan, Sen Wang, Fengxia Shao
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2026-05-01
Seria:	Microorganisms
Hasła przedmiotowe:	Xinjiang <i>Ziziphus jujuba</i> ‘Huizao’ wine indigenous preserved yeast volatile flavor compounds sensory quality <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeast
Dostęp online:	https://www.mdpi.com/2076-2607/14/6/1178
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!