Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash

Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash

The effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color...

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Bibliographic Details
Main Author: XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-03-01
Series:Zhongguo niangzao
Subjects:
non-saccharomyces| saccharomyces cerevisiae|color|flavor|coix seed wine mash
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-95.pdf
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