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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/7/1620 |
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