Improving the taste and aromatic characteristics of citrus wine by co-fermentation involving Saccharomyces cerevisiae and lactic acid bacteria.
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DOI: 10.1002/jsfa.70262
Abstract: Citrus wine, a value‐added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consumer acceptance. This study investigated the potential of co‐fermenting Saccharomyces cerevisiae… read more here.
Keywords: saccharomyces cerevisiae; improving taste; lactic acid; acid bacteria ... See more keywords