Martina Daute1,2, Frances Jack2, Graeme Walker1

  • 1Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland.

FEMS yeast research
|April 29, 2024
PubMed
概括

酵母在发酵过程中产生关键的挥发性化合物,显著影响苏格兰威士忌的风味. 本综述探讨了造和酒中的新型酵母菌株,用于苏格兰威士忌生产的潜在用途,以多样化风味配置.