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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...

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Autori principali: Yuxiang Zhang, Feilong Chen, Pandi Xu, Hao Ren, Hong Guo, Yahong Yuan, Jianping Wei, Tianli Yue
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2025-12-01
Serie:Journal of Agriculture and Food Research
Soggetti:
Pomegranate wine
Aroma compounds
Torulaspora delbrueckii
GC-IMS
GC-MS
Multivariate statistical models
Accesso online:http://www.sciencedirect.com/science/article/pii/S2666154325007628
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