Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9.ABSTRACTTo improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and ...
Source: Food Microbiology - January 27, 2022 Category: Food Science Authors: Shiqi Li Pengfei Bi Nan Sun Zhiyi Gao Xiaowen Chen Jing Guo Source Type: research
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9.ABSTRACTTo improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and ...
Source: Food Microbiology - January 27, 2022 Category: Food Science Authors: Shiqi Li Pengfei Bi Nan Sun Zhiyi Gao Xiaowen Chen Jing Guo Source Type: research
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9.ABSTRACTTo improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and ...
Source: Food Microbiology - January 27, 2022 Category: Food Science Authors: Shiqi Li Pengfei Bi Nan Sun Zhiyi Gao Xiaowen Chen Jing Guo Source Type: research
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9.ABSTRACTTo improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and ...
Source: Food Microbiology - January 27, 2022 Category: Food Science Authors: Shiqi Li Pengfei Bi Nan Sun Zhiyi Gao Xiaowen Chen Jing Guo Source Type: research
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9.ABSTRACTTo improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and ...
Source: Food Microbiology - January 27, 2022 Category: Food Science Authors: Shiqi Li Pengfei Bi Nan Sun Zhiyi Gao Xiaowen Chen Jing Guo Source Type: research
