Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines

作者：Boqin Zhang, Chong Tang, Dongqing Yang, Hui Liu, Jiao Xue, Chang‐Qing Duan, Guoliang Yan · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.130807 · 被引用次数：82 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities