<i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

<i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

The fermentation of <i>Arbutus unedo</i> L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of <i>A. unedo</i> fruit harvested in October and December 2019 by two producers from the central region of Por...

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Bibliographic Details
Main Authors: M. Margarida Baleiras-Couto, Ilda Caldeira, Filomena Gomes, Goreti Botelho, Filomena L. Duarte
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
indigenous yeasts
strawberry tree fruit
alcoholic fermentation
distillation
volatile composition
Online Access:https://www.mdpi.com/2304-8158/11/13/1916

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https://www.mdpi.com/2304-8158/11/13/1916

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