Effects of mixed-culture fermentation of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae on ethanol reduction and aroma profile of wine

LI Binbin, GUO Huijing, JIA Wenting, LIU Zhanxia, MU Qian, LIU Ya, JIN Xinwen

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 319-327.

PDF(11012 KB)
PDF(11012 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 319-327. DOI: 10.13995/j.cnki.11-1802/ts.044507

Effects of mixed-culture fermentation of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae on ethanol reduction and aroma profile of wine

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 319-327 https://doi.org/10.13995/j.cnki.11-1802/ts.044507

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(11012 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉