HIGHLIGHTS
- who: Yanyu Wang from the University of Hohenheim, Germany have published the article: Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine, in the Journal: (JOURNAL) of 06/Dec/2022
- what: This study explored two indigenous yeast strains from Yantai.
- how: The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 u00b5g/L compared with the control group while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. The control . . .
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