Use of Non-<i>Saccharomyces</i> Yeast Co-Fermentation with <i>Saccharomyces cerevisiae</i> to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-<i>Saccharomyces</i> yeast and <i>Saccharomyces cerevisiae</i>. The effects of fermentation with pure cultures of <i>Candida ethanolica</i>, &l...

Full description

Bibliographic Details

Published in:	Journal of Fungi
Main Authors:	Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang, Du Zhu
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Subjects:	tangerine wine pure fermentation sequential fermentation mixed fermentation phenolic compounds volatile flavor compounds
Online Access:	https://www.mdpi.com/2309-608X/8/2/128