Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation

Using Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single facto...

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Bibliographic Details

Published in:	Zhongguo niangzao
Main Author:	ZHANG Ang, LU Jianfeng
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-03-01
Subjects:	vitis davidii foex|mixed yeasts fermentation|fermentation process|orthogonal test|physicochemical index|volatile flavor component
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-136.pdf