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2 articles related to "Diversified Aroma Profile"

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Articles

Original Research

Published on 22 Oct 2018

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

in Food Microbiology

Bo-Qin Zhang
Jing-Yun Shen
Chang-Qing Duan
Guo-Liang Yan

Frontiers in Microbiology

doi 10.3389/fmicb.2018.02303

7,275 views
66 citations

Original Research

Published on 05 Apr 2018

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

in Food Microbiology

Bo-Qin Zhang
Yu Luan
Chang-Qing Duan
Guo-Liang Yan

Frontiers in Microbiology

doi 10.3389/fmicb.2018.00606

11,940 views
91 citations