Aroma modulation of pomegranate wine by non-Saccharomyces yeast: Insights from GC-IMS, GC-MS, and multivariate statistical analysis

This study investigated the role of non-Saccharomyces yeasts in modulating the aroma complexity of pomegranate wine, with a particular focus on sequential fermentation with Saccharomyces cerevisiae. Torulaspora quercuum X24-4 and Torulaspora delbrueckii X28-10 were employed in both pure and sequenti...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Yuxiang Zhang, Feilong Chen, Pandi Xu, Hao Ren, Hong Guo, Yahong Yuan, Jianping Wei, Tianli Yue
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Elsevier 2025-12-01
سلاسل:	Journal of Agriculture and Food Research
الموضوعات:	Pomegranate wine Aroma compounds Torulaspora delbrueckii GC-IMS GC-MS Multivariate statistical models
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S2666154325007628
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!