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Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li

An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from Pyracantha fortuneana (Maxim.) Li, identified as Wickerhamomyces anomalus (designated as WA16), and demonstrated superior growth, enhanced tolerance to winemaking-related stresses, increased sterol synthesis, and...

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Principais autores: Chunyan Wu, Kunkun Xiong, Xin Li, Ling Pang, Xiaozhu Liu, Yan Zhou, Mingzheng Huang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2026-02-01
Serier:Food Chemistry: X
Fag:
Pyracantha fortuneana wine
Β-Glucosidase
Wickerhamomyces anomalus
Volatile compounds
Sensory evaluation
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157526001902
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