Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation

YAN Yuan-yuan; HU Wen-zhong; JIANG Ai-li; MU Shi-yang

doi:10.13386/j.issn1002-0306.2015.23.068

YAN Yuan-yuan, HU Wen-zhong, JIANG Ai-li, MU Shi-yang. Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation[J]. Science and Technology of Food Industry, 2015, (23): 366-370. DOI: 10.13386/j.issn1002-0306.2015.23.068

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Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation

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Alcoholic fermentation is the main process of winemaking.In this paper,yeast species variation in alcohol fermentation process,the influence of different kinds of yeast fermentation of wine quality,alcoholic fermentation metabolites and its species has carried on the comprehensive summary.At the same time,the influence factors of alcohol fermentation and the key process control were elaborated.

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Science and Technology of Food Industry

Research progress in yeast species,metabolite products and the key control process during Grape Wine alcoholic fermentation

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