Effect of different <em>Saccharomyces cerevisiae</em> on fermentation and volatile aroma components of plum wine

doi:10.11882/j.issn.0254-5071.2023.10.018

Effect of different Saccharomyces cerevisiae on fermentation and volatile aroma components of plum wine

GUO Chenchen, WANG Xintao, LAO Fengxian, XU Guangzhi

China Brewing ›› 2023, Vol. 42 ›› Issue (10) : 114-121.

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China Brewing ›› 2023, Vol. 42 ›› Issue (10) : 114-121. DOI: 10.11882/j.issn.0254-5071.2023.10.018

Effect of different Saccharomyces cerevisiae on fermentation and volatile aroma components of plum wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(10): 114-121 https://doi.org/10.11882/j.issn.0254-5071.2023.10.018

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Received	Revised	Published
2023-03-20	2023-05-20	2023-10-25
Issue Date
2023-12-13

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