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

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...

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Bibliographic Details
Main Authors: Bo Ding, Shutian Zhao, Wenxue Zhang, Ying Lin, Ling Xiong
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
mulberry wine
<i>S. cerevisiae</i>
<i>P. kluyveri</i>
co-fermentation
GC-IMS
Online Access:https://www.mdpi.com/2304-8158/13/3/422

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