Isolation and identification of wild yeasts from schizandra (Schizandra chinensis) for wine production and its characterization for physicochemical and sensory evaluations

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 12, 2010, Pages 1860-1866

  Lee, Sihyung ^a   Park, Hae Kyung ^a   Kim, Myunghee ^b  

^a Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forest and Fisheries   (South Korea)

^b Yeungnam University   (South Korea)

Author keywords

Physicochemical characterization; Saccharomyces cerevisiae; Schizandra; Sensory evaluation; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE; SCHISANDRA; SCHISANDRA CHINENSIS; SCHISANDRACEAE;

EID: 80052325002     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.12.1860     Document Type: Article

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