Effects of different Saccharomyces cerevisiae strains on the aromatic profile and sensory attributes of tangerine wine

WEN Ying, LIU Huijie, DENG Qijie, CAI Jun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 198-205.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 198-205. DOI: 10.13995/j.cnki.11-1802/ts.043991

Effects of different Saccharomyces cerevisiae strains on the aromatic profile and sensory attributes of tangerine wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 198-205 https://doi.org/10.13995/j.cnki.11-1802/ts.043991

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