Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains

Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains

South African Journal of Enology and Viticulture

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Bibliographic Details
Main Authors: Li, X., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Aroma
Favor
Fermentation
Mango wine
Saccharomyces cerevisiae
Volatiles
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75731
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Institution: National University of Singapore
Description
Summary:South African Journal of Enology and Viticulture

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