Fermentation characteristics and aromatic profiles of plum wines produced with hanseniaspora thailandica zal1 and common wine yeasts

HIGHLIGHTS

• who: Nanthavut Niyomvong and colleagues from the Department of Biology and Biotechnology, Faculty of Science and Technology, Nakhon Sawan Science Center, Nakhon Sawan Rajabhat University, Nakhon Sawan, Thailand have published the paper: Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts, in the Journal: Molecules 2023, 28, x FOR PEER REVIEW of /2023/
• what: In this study plum processing was analyzed by comparing the production of plum using three types of yeast and S. EC1118.
• how: This result was in agreement with which was significantly . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.