Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 521-530

  Chen, Dai ^a   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Fermentation; Flavour; Lychee wine; Volatiles; Yeast

Indexed keywords

ETHYL HEXANOATE; ETHYL OCTANOATE; ODOUR ACTIVITY VALUES; SACCHAROMYCES CEREVISIAE YEAST; STRAIN VARIATION; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILES;

AMINO ACIDS; CELL CULTURE; CELL PROLIFERATION; FERMENTATION; FLAVORS; STRAIN; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

LITCHI CHINENSIS; SACCHAROMYCES CEREVISIAE;

EID: 84892479430     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12332     Document Type: Article

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