Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and...

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Autori principali:	Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Panagiotis Kandylis
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2020-10-01
Serie:	Microorganisms
Soggetti:	pomegranate alcoholic fermentation antioxidants phenolic compounds volatile profile GC/MS
Accesso online:	https://www.mdpi.com/2076-2607/8/10/1583
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