Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses

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...

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Bibliographic Details
Main Authors: Xin-ying Xu, Jun-bo Wei, Ruo-ting Hou, Mei-qing Li, Yu Wang, Xue-Ling Gao, Jin Liang, Hai-wei Zhang
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Strawberry wine
Non-Saccharomyces yeast
Sequential fermentation
Aroma profiles
GC-IMS
CATA
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001982
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