Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with <i>Wickerhamomyces anomalus</i> and <scp><i>Saccharomyces cerevisiae</i></scp>
Nian X. Sun, Zhiyi Gao, Shiqi Li, Xiaowen Chen, Jing Guo
Journal of the Science of Food and Agriculture
Abstract
Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. © 2021 Society of Chemical Industry.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
mixed fermentations improve sensory properties
“Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.”
mixed fermentations enrich types and concentrations of volatiles
“Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.”