2023peer-reviewed32 citations
Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine
Xiaodi Wang, Jiawei Chen, Xiaoxin Ge, Xiaofang Fu, Chao Dang, Jie Wang +1 more
Food Bioscience
Concepts
Food scienceFermentationWineFlavorYeastChemistryAromaAcetic acid