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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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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | 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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