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    Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine

    Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine by Yamin Du, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li, Tao Zhao

    Published 2025-05-01
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