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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Principais autores:	Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Panagiotis Kandylis
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2020-10-01
叢編:	Microorganisms
主題:	pomegranate alcoholic fermentation antioxidants phenolic compounds volatile profile GC/MS
在線閱讀:	https://www.mdpi.com/2076-2607/8/10/1583
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