Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast

Article

Abstract: Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potenti

Palabras claves:

Cashew, Co-fermentation, Non-Saccharomyces, Tropical fruits, Volatile compounds

Autores:

Ana Luiza Freire, Costa A.S.P.d., Gomes F.d.C.O., Hernández-Macedo M.L., Machado A.M.d.R., Mendonça M.d.C., Padilha F.F., Rêgo E.S.B., Rosa C.A.

Fuentes:

scopus