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Article

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.

Food research international (Ottawa, Ont.) - 1 Jun 2018

Yang Yijin, Xia Yongjun, Lin Xiangna, Wang Guangqiang, Zhang Hui, Xiong Zhiqiang, Yu Haiyan, Yu Jianshen, Ai Lianzhong

Abstract excerpt

Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid...

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PMID: 29735105
DOI: 10.1016/j.foodres.2018.03.036

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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