Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis

Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis

Routine analysis, electronic sensory methods, and HS-SPME-GC-MS were used to evaluate the effect of S. cerevisiae and S. cerevisiae + Bacillus licheniformis on the quality of jujube wine. The results show that all wine samples showed significant differences in color, taste, amino acids, organic acid...

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Bibliographic Details
Main Authors: Cai, W. (Author), Hao, G. (Author), Shan, C. (Author), Tang, F. (Author), Xue, Y. (Author), Zhao, X. (Author)
Format: Article
Language:English
Published: Academic Press 2022
Subjects:
Amino-acids
Bacillus licheniformis
Bacteriology
Cofermentation
Color quality
Electronic nose
Electronic tongue
Electronic tongues
Fermentation
Fermented jujube wine
HS-SPME/GC-MS
HS-SPME-GC-MS
Odors
Quality control
Quality improvement
Routine analysis
S.cerevisiae
Sensory analysis
Volatile organic compounds
Wine
Wine sample
Yeast
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