Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.

Abstract

Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of… (More)
DOI: 10.1080/14786419.2015.1008475

Topics

Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.