Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

Publication date: Available online 18 February 2021Source: Food BioscienceAuthor(s): Boqin Zhang, Violeta Ivanova-Petropulos, Changqing Duan, Guoliang Yan

Source: Food Bioscience - February 18, 2021 Category: Food Science Source Type: research