Indigenous non-Saccharomyces yeasts for winemaking: Advances in sensory enhancement and hazard mitigation

Trends in Food Science & Technology 2026

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Authors: Ju Shen, Huiying Geng, Jie Gao, Xiaoyu Han, Ruru Chai, Yilin You, Weidong Huang, Jicheng Zhan

DOI: 10.1016/j.tifs.2026.105668

Cited by: 2

References: 87

Fields of Study & Subjects

Fermentation and Sensory Analysis Wine Industry and Tourism Probiotics and Fermented Foods

References 87