Characterization of Amino Acid Utilization and Aroma Production in Wine Fermentation with Mixed Culture of Saccharomyces cerevisiae and Hanseniaspora Yeast
Mixed fermentation has exhibited great potential in improving flavor quality of wine and fruit wine. To reveal the competitive utilization of amino acids by different yeasts and their effects on key aroma production in mixed fermentation, this study used Saccharomyces cerevisiae and Hanseniaspora os...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Colecção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025010182 |
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