Effects of Simultaneous Co-Fermentation of Five Indigenous Non-<i>Saccharomyces</i> Strains with <i>S. cerevisiae</i> on Vidal Icewine Aroma Quality

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-<i>Saccharomyces</i> Strains with <i>S. cerevisiae</i> on Vidal Icewine Aroma Quality

In this study, Vidal grape must was fermented using commercial <i>Saccharomyces cerevisiae</i> F33 in pure culture as a control and in mixed culture with five indigenous non-<i>Saccharomyces</i> yeast strains (<i>Hanseniaspora uvarum</i> QTX22, <i>Saccharomy...

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Bibliographic Details
Main Authors: Qian Ge, Chunfeng Guo, Jing Zhang, Yue Yan, Danqing Zhao, Caihong Li, Xiangyu Sun, Tingting Ma, Tianli Yue, Yahong Yuan
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
Vidal icewine
non-<i>Saccharomyces</i> yeast
<i>S. crataegensis</i>
simultaneous fermentation
aromatic profile
Online Access:https://www.mdpi.com/2304-8158/10/7/1452

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https://www.mdpi.com/2304-8158/10/7/1452

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