Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine-Reference-Cited by-同舟云学术

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

Published:2020-11 Issue: Volume:329 Page:127086
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Dan,Qi Yiman,Zhao Ning,Cao Youfang,Xu Junnan,Fan Mingtao^ORCID

Funder

Angel Yeast Co., Ltd, Yichang, China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Grape contribution to wine aroma: Production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must;Dennis;Journal of Agricultural and Food Chemistry,2012

5. Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on wine chemical and sensory composition;Gabrielli;South African Journal of Enology and Viticulture,2017

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