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...

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Bibliografiske detaljer

Principais autores:	Bei Zhao, Liubin Huang, Qi Zuo, Yanxia Fan, Muhammad Yousuf Adnan, Sen Wang, Fengxia Shao
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2026-05-01
Serier:	Microorganisms
Fag:	Xinjiang <i>Ziziphus jujuba</i> ‘Huizao’ wine indigenous preserved yeast volatile flavor compounds sensory quality <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeast
Online adgang:	https://www.mdpi.com/2076-2607/14/6/1178
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