Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines

In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of Saccha...

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Principais autores:	Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2025-01-01
Serija:	Food Chemistry: X
Teme:	Apricot wine Indigenous yeasts Pichia kudriavzevii Microbial interactions Volatile compounds Aromatic characteristics
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2590157525000240
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