Fermentation Process Optimization of Strawberry Wine Using the 2-Phenylethanol Tolerant <i>Saccharomyces cerevisiae</i> AFRC01 and Comparative Genomic Analysis
The fermentation of fresh strawberries into fruit wine offers a solution to the seasonal surplus of strawberries. 2-phenylethanol is a key compound influencing the flavor profile of fruit wines, and elevating its content can enhance both flavor complexity and body quality. In this study, we establis...
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| Główni autorzy: | , , , , , , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2025-08-01
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| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/14/17/3043 |
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