Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine

Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on volatile compounds of fermented pineapple (Ananas comosus L. Merr.) juice was investigated. Alcohols and esters were th...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Lin, Xue, Wang, Qingke, Hu, Xiaoping, Wu, Wuyang, Zhang, Yexin, Liu, Sixin, Li, Congfa
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2018
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6133854/
https://ncbi.nlm.nih.gov/pubmed/30228410
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3338-0
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