2022peer-reviewed49 citations
Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
Na Li, Lingyun Wang, Jian Yin, Na Ma, Yongsheng Tao
Food Research International
Concepts
AromaWineFermentationAroma of wineFood scienceYeastChemistryFermentation in winemaking