Research progress on the enhancement of aroma in fruit wine by non-<em>Saccharomyces cerevisiae</em> mixed fermentation

doi:10.11882/j.issn.0254-5071.2025.07.003

Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation

SHI Jinqin, LIU Xinyu, HAI Chao, WANG Wenhua, WANG Hui, WANG Liling, LI Jie

China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 20-25.

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China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 20-25. DOI: 10.11882/j.issn.0254-5071.2025.07.003

Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(7): 20-25 https://doi.org/10.11882/j.issn.0254-5071.2025.07.003

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Received	Revised	Published
2024-06-07	2024-08-03	2025-07-25
Issue Date
2025-08-27

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