Impact of Pure, Co-, and Sequential Fermentations with <i>Hanseniaspora</i> sp. and <i>Saccharomyces cerevisiae</i> on the Volatile Compounds of Ciders

Pure, co-, and sequential fermentations of <i>Hanseniaspora uvarum</i>, <i>H. guilliermondii,</i> and <i>Saccharomyces cerevisiae</i> strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, <i>Hanseniaspora</i> strains were used as starter, followed by <i>S. ce...

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Detalhes bibliográficos

Principais autores:	Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, Ivo Mottin Demiate, Aline Alberti, Alessandro Nogueira
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-03-01
Colecção:	Fermentation
Assuntos:	non-Saccharomyces cider fermentation <i>Hanseniaspora uvarum</i> <i>Hanseniaspora guilliermondii</i> cider quality
Acesso em linha:	https://www.mdpi.com/2311-5637/10/4/177
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