Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality
Version of Record online: 13 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1783–1790, September 2013
How to Cite
Sun, S. Y., Gong, H. S., Zhao, K., Wang, X. L., Wang, X., Zhao, X. H., Yu, B. and Wang, H. X. (2013), Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality. International Journal of Food Science & Technology, 48: 1783–1790. doi: 10.1111/ijfs.12151
- Issue online: 12 AUG 2013
- Version of Record online: 13 MAY 2013
- Manuscript Accepted: 16 MAR 2013
- Manuscript Received: 12 NOV 2012
Figure S1. (a) Yeast and LAB counts from cherry wines from sequential fermentations. Values are mean of triplicates _ SE. (b) Yeast and LAB counts from cherry wines from co-fermentations. Values are mean of triplicates _ SE.
Figure S2. PCA score plots of cherry wines and corresponding loadings of 21 variables from chemical and volatile analysis. Variables (V1–V21) were introduced in Multivariate analysis of Results and Discussion.
Figure S3. Descriptive sensory analysis of cherry wines resulting from diverse inoculations.
Table S1. The chemical compositions of cherry wines resulting from different inoculations.
Table S2. Concentrations of volatile compounds in cherry wines resulting from different inoculations (in micrograms per litre, n = 3).
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