Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

The production of waxy rice wine (WRW) usually requires multiple strains for fermentation. However, information about the contributions of individual strains to the quality of WRW remains limited. In this study, WRWs were produced through fermentation with three strains ( Saccharomyces cerevisiae H1...

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Veröffentlicht in:	European food research & technology 2023-03, Vol.249 (3), p.685-697
Hauptverfasser:	Huang, Yicheng, Zhong, Meiqiao, Mu, Siyu, Han, Yan, Shi, Yu, Li, Xiaolei, Li, Dan
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Agriculture Analytical Chemistry Biotechnology Butanol Butyl acetate Chemistry Chemistry and Materials Science Esters Ethanol Ethyl acetate Fermentation Flavors Food Science Forestry Fungi Hansenula Isopentyl alcohol Lactic acid Organic compounds Original Paper Phenylethyl alcohol Pichia kudriavzevii Propanol Saccharomyces cerevisiae Sensory evaluation Sensory properties VOCs Volatile organic compounds Wine Wines Yeast
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