Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts
LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang
(1. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China; 3. Hubei Provincial Key Lab of Yeast Function, Angel Yeast Co. Ltd., Yichang 443003, China)