Fermentation Performances and Aroma Contributions of Selected Non-

Hanseniaspora alcoholic beverage cherry wine volatile chemical compounds yeast

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
03 Aug 2024
Historique:
received: 01 07 2024
revised: 25 07 2024
accepted: 02 08 2024
medline: 10 8 2024
pubmed: 10 8 2024
entrez: 10 8 2024
Statut: epublish

Résumé

This study evaluates the fermentation performances of non-

Identifiants

DOI: 10.3390/foods13152455 PMID: 39123646
pubmed: 39123646
pii: foods13152455
doi: 10.3390/foods13152455
pii:
doi:

Types de publication

Journal Article

Langues

eng

Auteurs

Federico Bianchi (F)

Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
ORCID: 0000-0002-9671-3245

Michele Avesani (M)

Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.

Marilinda Lorenzini (M)

Unione Italiana Vini, Viale del Lavoro 8, 37135 Verona, Italy.

Giacomo Zapparoli (G)

Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
ORCID: 0000-0002-8423-4298

Barbara Simonato (B)

Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
ORCID: 0000-0003-4916-1350

Classifications MeSH