Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i>

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i>

The co-fermentation of <i>Saccharomyces cerevisiae</i> and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (<i>Candida glabrata</i> NCUF308.1, <i>Pichia ano...

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Bibliographic Details
Main Authors: Wenqin Cai, Bang Li, Yanru Chen, Guiming Fu, Haowei Fan, Mengfei Deng, Yin Wan, Na Liu, Mengxiang Li
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
ester-producing yeasts
co-fermentation
<i>Saccharomyces cerevisiae</i>
ester compounds
Online Access:https://www.mdpi.com/2304-8158/11/22/3655

Internet

https://www.mdpi.com/2304-8158/11/22/3655

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