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Updated: Aug 5, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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通过Hanseniaspora uvarum对葡萄酒香味进行修改:用于选潜在混合开启剂的多步策略

Zhong Zhang1,2, Huiqing Wang3, Hongchuan Xia3,4

  • 1School of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China.

Food chemistry: X
|December 25, 2023
PubMed
概括

一种常见的葡萄园酵母,Hanseniaspora uvarum,可以增强葡萄酒的发酵. 与Saccharomyces cerevisiae的联合注射增强了可取的 Ester,并减少了葡萄酒中的酸.

关键词:
香味 香味 香味 香味 香味葡萄酒是葡萄酒中的一种葡萄酒.混合发酵混合发酵是一种混合发酵.其他非Saccharomyces酵母酵母挥发性有机化合物 挥发性有机化合物

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