Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using <i>Saccharomyces cerevisiae</i> SC-125, Angel Yeast SY, and <i>Lactiplantibacillus plantarum</i> BC114

To date, there has been limited research on the interactive effects of yeast and lactic acid bacteria (LAB) on the sensory qualities of navel orange wine. In this study, using Jintang navel orange juice as the raw material, multi-microbial fermentation was conducted with <i>Saccharomyces cerevisiae<...

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Detalhes bibliográficos

Principais autores:	Hua Xiong, Yingyue Zhang, Wanting Wang, Hong Ye, Qing Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-04-01
coleção:	Molecules
Assuntos:	navel orange fruit wine <i>Saccharomyces cerevisiae</i> <i>Lactiplantibacillus plantarum</i> co-fermentation volatile components
Acesso em linha:	https://www.mdpi.com/1420-3049/29/8/1781
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