Selection of Non-Saccharomyces Yeasts and Effect of Co-fermentation with Them and Rhizopus on the Volatile Flavor Components of Fermented Glutinous Rice Wine

被引：0
|
作者：
Lei, Yingjie [1 ]
Zhao, Dingxi [2 ]
Miao, Ting [2 ]
Li, Yuhang [1 ]
Wu, Miao [3 ]
Ren, Yuanyuan [1 ,3 ]
机构：
[1] Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu,611130, China
[2] Chengdu Julong Biotechnology Co. Ltd., Chengdu,611130, China
[3] Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu,611130, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 15期
关键词：
Discriminant analysis - Ethanol - Fermentation - Flavor compounds - Ketones - Least squares approximations - Odors - Quality control - Sensory analysis - Volatile organic compounds - Wine - Yeast;
D O I：
10.7506/spkx1002-6630-20240112-113
中图分类号：
学科分类号：
摘要：
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页码：94 / 102
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