Effects of Six Commercial<i> Saccharomyces cerevisiae</i> Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (<i>Actinidia deliciosa</i> cv.) Wine

<div>Principle component analysis biplot of the phenolic substances from kiwifruit wines with six<i> S. cerevisiae</i> commercial strains including BM4×4, RA17, RC212, WLP77, JH-2, and CR476.</div>

BioMed Research International

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Figure 1

Figure 1: Effects of Six Commercial<i> Saccharomyces cerevisiae</i> Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (<i>Actinidia deliciosa</i> cv.) Wine 

Figure 1 | Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine 