Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma...

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Bibliographic Details
Main Authors: Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang
Format: Article
Language:English
Published: Wiley 2025-03-01
Series:Food Bioengineering
Subjects:
citrus wine
enological parameters
lacancea thermotolerans
volatile aroma compounds
Xinhui Chenpi
Online Access:https://doi.org/10.1002/fbe2.70006
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https://doi.org/10.1002/fbe2.70006

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