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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

Wei-Peng DuanGansu Key Laboratory of Viticulture and Enology (Lanzhou), E&D Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaView further author information
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Bao-Qing ZhuCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing, ChinaView further author information
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Ru-Ru SongGansu Key Laboratory of Viticulture and Enology (Lanzhou), E&D Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaView further author information
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Bo ZhangGansu Key Laboratory of Viticulture and Enology (Lanzhou), E&D Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaView further author information
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Yi-Bin LanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
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Xia ZhuGansu Key Laboratory of Viticulture and Enology (Lanzhou), E&D Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaView further author information
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Chang-Qing DuanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
&
Shun-Yu HanGansu Key Laboratory of Viticulture and Enology (Lanzhou), E&D Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, ChinaCorrespondence[email protected]
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Pages 1423-1441 | Received 08 Jan 2018, Accepted 19 May 2018, Published online: 02 Jul 2018

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Jing Zhang, Xuerong Wang, Fang Zhang & Yue Sun. (2023) Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines. LWT 189, pages 115506.
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X. Zhu, X.S. Yang, Y.L. Mao, D.D. Zhao & Y.C. Li. (2021) Influence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine . Australian Journal of Grape and Wine Research 28:1, pages 41-49.
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Boqin Zhang, Violeta Ivanova-Petropulos, Changqing Duan & Guoliang Yan. (2021) Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains. Food Bioscience 41, pages 100925.
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