Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles

Impact of Co-Inoculation Patterns of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on Cider Quality and Aromatic Profiles

Co-inoculation with <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts is an effective method to improve the flavor of cider. <i>Wickerhamomyces anomalus</i>, known for its high ester production capacity, was evaluated in combination with <i>...

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Bibliographic Details
Main Authors:	Yue Wei, Jianguo Mou, Haoran Zhang, Aiying Gao, Yi Qin
Format:	Article
Language:	English
Published:	MDPI AG 2025-04-01
Series:	Molecules
Subjects:	cider quality <i>Wickerhamomyces anomalus</i> <i>Saccharomyces cerevisiae</i> co-inoculation
Online Access:	https://www.mdpi.com/1420-3049/30/7/1620
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