Isolation and Selection of Non-<i> Saccharomyces</i> Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

Isolation and Selection of Non-<i> Saccharomyces</i> Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine.<i> </i>The non-<i>Saccharomyces</i> yeasts confirmed...

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Bibliographic Details
Main Authors: Wu Zhong, Tuo Chen, Hong Yang, Erhu Li
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Fermentation
Subjects:
non-saccharomyces yeast
kiwifruit wine
citric acid
deacidification fermentation
gc-ms
Online Access:https://www.mdpi.com/2311-5637/6/1/25

Internet

https://www.mdpi.com/2311-5637/6/1/25

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