2022•Food Research InternationalRequires access

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

Na Li, Lingyun Wang, Jian Yin, Na Ma, Yongsheng Tao

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Key concepts: Aroma, Wine, Fermentation, Aroma of wine, Food science, Yeast, Chemistry, Fermentation in winemaking

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Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae — Research Paper | ScholarLens