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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Vydáno v:J Food Sci Technol
Hlavní autoři: Lin, Xue, Wang, Qingke, Hu, Xiaoping, Wu, Wuyang, Zhang, Yexin, Liu, Sixin, Li, Congfa
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2018
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Original Article
On-line přístup: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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