Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine

Ge, Q; Guo, CF; Yan, Y; Sun, XY; Ma, TT; Zhang, J; Li, CH; Gou, CL; Yue, TL; Yuan, YH

Yue, TL; Yuan, YH (通讯作者)，Northwest A&F Univ, Inst Coll Food Sci & Engn, 22 Xi Nong Rd, Yangling 712100, Shanxi, Peoples R China.

FOOD BIOSCIENCE, 2022; 46 ():

Abstract

To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine, 11 representative indigenous non-Saccharomyces strains w......

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