- Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry winesShu Yang Sun
School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China
Food Chem 138:2233-41. 2013..These findings suggest that sequential inoculations posed a great potential in affecting and modulating the aromatic profile of cherry wines...
- Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry winesShu Yang Sun
School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China Electronic address
Food Chem 127:547-55. 2011..When using principal component analysis to classify the cherry wines according to the volatiles and polyphenols, they were divided into three groups: (1) RA17 and GRE, (2) RC212 and D254 and (3) BM4×4 and D21...