Effect of Yeast Co-culture on Phenols, Antioxidant Activity and Flavor Volatiles of Crown Pear Wine
To enrich the flavor and enhance the quality of crown pear wine, Saccharomyces cerevisiae (Sc) and Torulaspora delbrueckii (Td) were selected for co-culture. Changes in the phenolic composition and antioxidant activity of crown pear wine were investigated during single and mixed yeast fermentation a...
| Published in: | Shipin Kexue |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-10-01
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| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-040.pdf |