Oenological properties of superior indigenous <i>Saccharomyces cerevisiae </i> and their production of volatile compounds

doi:10.13995/j.cnki.11-1802/ts.027597

Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds

YAN Xingmin, JIANG Jiao, GAO Hui, BAI Wenhong, WANG Pinglai, LIU Yanlin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 62-68.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 62-68. DOI: 10.13995/j.cnki.11-1802/ts.027597

Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(4): 62-68 https://doi.org/10.13995/j.cnki.11-1802/ts.027597

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Received	Revised	Published
2021-04-12	2021-05-12	2022-02-25
Issue Date
2022-03-16

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