Increase the content of ester compounds in blueberry wine fermentation with the ester-producing yeast: candida glabrata, pichia anomala, and wickerhamomyces anomalus

HIGHLIGHTS

• who: Wenqin Cai et al. from the State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China have published the research: Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus, in the Journal: Foods 2022, 3655 of /2022/
• how: In this study three kinds of ester-producing yeasts (Candida glabrata NCUF308.1 NCUF306.1 and NCUF307.1) and S. NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results . . .
  

   

  

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

  Thanks :)

  Username or E-mail:

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