Dynamic changes in flavor compounds during the fermentation of Vidal ice wine by two non-Saccharomyces yeast strains

CHANG Tengwen, YI Zicheng, LIU Na, HOU Kefeng, SI Huining, CHEN Xiang, YAN Yue, PENG Bangzhu, GE Qian

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (11) : 115-122.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (11) : 115-122. DOI: 10.13995/j.cnki.11-1802/ts.039782

Dynamic changes in flavor compounds during the fermentation of Vidal ice wine by two non-Saccharomyces yeast strains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(11): 115-122 https://doi.org/10.13995/j.cnki.11-1802/ts.039782

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