Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus

Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus

South African Journal of Enology and Viticulture

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Bibliographic Details
Main Authors: Trinh, T.T.T., Woon, W.Y., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
2-phenylethyl acetate
Active amyl acetate
Fermentation
Flavour
Longan wine
Mixed culture
Non-Saccharomyces yeast
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76022
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76022

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