The Effect of Co-Culture with Different <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> on Volatile Compound and Characteristic Fingerprints of Mulberry Wine
In this study, changes in volatile compounds co-fermented by different <i>Pichia kluyveri</i> with <i>Saccharomyces cerevisiae</i> were analyzed using GC-IMS and compared with <i>S. cerevisiae</i> fermentation, to investigate the production of aroma in mulberry wi...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/3/422 |