Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study applied the mixed fermentation technique using Pichia kudriavzevii and Saccharomyces cerevisiae to brew Cabernet Sauvignon wine a...

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書誌詳細

出版年:	Food Chemistry: X
主要な著者:	Wenhan Liu, Rujie Ji, Ayinuer Aimaier, Jinkui Sun, Xilei Pu, Xuewei Shi, Weidong Cheng, Bin Wang
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2023-06-01
主題:	Pichia kudriavzevii Mixed fermentation Antioxidant activity Polyphenolics Aroma
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S259015752300127X