Effects of the co-fermentation of <i>Saccharomyces cerevisiae</i> and<i>Hanseniaspora uvarum</i> on aroma of Muscat wine

doi:10.13995/j.cnki.11-1802/ts.023634

Effects of the co-fermentation of Saccharomyces cerevisiae andHanseniaspora uvarum on aroma of Muscat wine

YAN Hejing, ZHANG Mingyu, SUN Kang, YANG Xiaokuan, GE Chao, ZHOU Jiefang, LIU Chang, ZOU Jing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 165-171.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 165-171. DOI: 10.13995/j.cnki.11-1802/ts.023634

Effects of the co-fermentation of Saccharomyces cerevisiae andHanseniaspora uvarum on aroma of Muscat wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(11): 165-171 https://doi.org/10.13995/j.cnki.11-1802/ts.023634

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Received	Published
2020-02-14	2020-06-15
Issue Date
2020-06-24

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