Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
This study compared the performance of eight indigenous Saccharomyces cerevisiae strains in fermenting Sauvignon Blanc juice from Ningxia and Xinjiang. While fermentation durations were similar, the strains produced wines with distinct chemical and sensory profiles. Wines fermented with LFN524 and 4...
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| Glavni autori: | , , , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2025-05-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2590157525004225 |
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