Food research international (Ottawa, Ont.)Saccharomyces cerevisiaeHanseniasporaFermentationTastePrunus persica
Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages.
Haiyan Yu, Lei Shi, Chen Chen, Chang Ge, Xin Pan, Qian Chen, Huaixiang Tian
Published: 202610.1016/j.foodres.2025.118040
Abstract
Isolation, selection and aroma characterization of native non-Saccharomyces yeasts are key for developing novel-flavored low-alcohol beverages. To screen non-Saccharomyces yeasts for alcohol reduction and aroma enhancement in low-alcohol yellow peach…
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