Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine

This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using G...

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Bibliographic Details
Main Authors:	Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Foods
Subjects:	kiwi wine glutathione-enriched inactive dry yeast aroma compounds taste compounds multivariate analysis
Online Access:	https://www.mdpi.com/2304-8158/14/10/1760
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