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Chien-Hao Chen

National Taiwan University

1 Sec. 4, Roosevelt Road

Taipei 106, 106

Taiwan

  • National Taiwan University

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Influence of Sequential Inoculation on Physicochemical Properties, Microbial Community, and Flavor Metabolites of Pineapple Wine by Non-Saccharomyces Yeast and Lactic Acid Bacteria

Number of pages: 40 Posted: 25 Jan 2024
Ting-Yu Hsu, Chien-Hao Chen, Yen-Tso Lai, Chen-Che Hsieh, Chang-Wei Hsieh and Kuan-Chen Cheng
National Taiwan University, National Taiwan University, National Taiwan University, National Taiwan University, National Chung Hsing University - Department of Food Science and Biotechnology and National Taiwan University - Graduate Institute of Food Science and Technology
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pineapple, malolactic fermentation, non-Saccharomyces, Hanseniaspora uvarum, Co-Culture, Lactic acid bacteria