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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מידע ביבליוגרפי

Principais autores:	Yuxiang Zhang, Feilong Chen, Pandi Xu, Hao Ren, Hong Guo, Yahong Yuan, Jianping Wei, Tianli Yue
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Elsevier 2025-12-01
סדרה:	Journal of Agriculture and Food Research
נושאים:	Pomegranate wine Aroma compounds Torulaspora delbrueckii GC-IMS GC-MS Multivariate statistical models
גישה מקוונת:	http://www.sciencedirect.com/science/article/pii/S2666154325007628
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