Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines

This study compared the performance of eight indigenous Saccharomyces cerevisiae strains in fermenting Sauvignon Blanc juice from Ningxia and Xinjiang. While fermentation durations were similar, the strains produced wines with distinct chemical and sensory profiles. Wines fermented with LFN524 and 4...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Xingmeng Lei, Yu Chen, BingHong Gao, Xiaotong Lyu, Haibin Mu, Dongshu Hao, Yi Qin, Yuyang Song, Jiao Jiang, Yanlin Liu
Format:	Article
Language:	English
Published:	Elsevier 2025-05-01
Subjects:	Indigenous S. cerevisiae Sauvignon blanc Chemical parameters Aroma
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525004225