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Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine

Kiwifruit WineBiosynthesisSequential FermentationFood FermentationFlavoromicsEngineeringChemical CompositionWine TastingMetabolic EngineeringYeastHealth Sciences