Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles

Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles

This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which Metschnikowia pulcherrima and Issatchenkia terricola as sequential co-fermenters and a single fermentation by Saccharomyces cerevisiae in mulberry wine. Sequential fermentation sh...

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Bibliographic Details
Main Authors: Haotian Xu, Zeyu Wang, Zhenyang Qin, Minwei Zhang, Yanan Qin
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Non-Saccharomyces cerevisiae
Physicochemical
Flavonoids
Volatiles
Sequential fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007570
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