Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

Wang, Xiaodi; Dang, Chao; Liu, Yaqiong; Ge, Xiaoxin; Suo, Ran; Ma, Qianyun; Wang, Jie

doi:10.1016/j.fbio.2024.103595

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103595

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Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

Xiaodi Wang,

Chao Dang,

Yaqiong Liu

et al.

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Cited by 9 publications

References 44 publications

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Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

Cited by 9 publications

References 44 publications

Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

Oenological suitability of Chinese indigenous Saccharomyces cerevisiae in Chardonnay wine: The observation of grape maturity and vintage

Dynamic changes in microbiota and volatile profiles of Marselan wine by single or pairwise inoculated three indigenous non-Saccharomyces yeasts

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