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

Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a <i>Saccharomyces cerevisiae</i> consor...

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Bibliographic Details
Main Authors: Yamin Du, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li, Tao Zhao
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
persimmon wine
waste valorization
staged fermentation
flavor profiling
Online Access:https://www.mdpi.com/2311-5637/11/5/278
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