Comparative analysis of quality of Rosa roxburghii wine fermented by different commercial Saccharomyces cerevisiae

In order to screen the commercial Saccharomyces cerevisiae suitable for Rosa roxburghii wine brewing, using R. roxburghii juice as the raw material, R. roxburghii wine was prepared by single fermentation with 3 commercial S. cerevisiae (Angel wine active dry yeast BV818, S. cerevisiae ST and Angel w...

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Bibliographic Details

Published in:	Zhongguo niangzao
Main Author:	ZHANG Xiaoqin, SU Hao, LI Dong, AN Yanlin, JIANG Sixia, ZHANG Feng
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-06-01
Subjects:	rosa roxburghii wine|commercial saccharomyces cerevisiae|fermentation|aroma component|physicochemical indicator
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-200.pdf