Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae... •Medium-chain fatty acid (MCFA) ethyl ester content could be significantly increased by mixed fermentation.•The increased MCFA ethyl esters enhanced temperate fruity aroma of wine.•The increase of MCFA ethyl esters benefited from the increased production of MCFAs. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.06.151
Publisher site
See Article on Publisher Site

Abstract

•Medium-chain fatty acid (MCFA) ethyl ester content could be significantly increased by mixed fermentation.•The increased MCFA ethyl esters enhanced temperate fruity aroma of wine.•The increase of MCFA ethyl esters benefited from the increased production of MCFAs.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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