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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Príomhchruthaitheoirí:	Dan Liu, Zelin Yang, Xue Wang, Meng Xu, Xinqi Zhang, Tong Wu, Wenhui Wu, Shu Zheng, Yan Li, Fumeng He, Yongqing Xu, Fenglan Li, Wei Lan
Formáid:	Artigo
Teanga:	Inglês
Foilsithe / Cruthaithe:	MDPI AG 2025-08-01
Sraith:	Foods
Ábhair:	strawberry wine <i>Saccharomyces cerevisiae</i> comparative genomics 2-Phenylethanol
Rochtain ar líne:	https://www.mdpi.com/2304-8158/14/17/3043
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