Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains

South African Journal of Enology and Viticulture

Volumn 32, Issue 1, 2011, Pages 117-128

  Li, X ^a   Yu, B ^b   Curran, P ^b   Liu, S Q ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Aroma; Favor; Fermentation; Mango wine; Saccharomyces cerevisiae; Volatiles

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 79958812687     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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