Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses
The mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae (S. cerevisiae) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non-Saccharomyces yeast species...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001982 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|