Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.
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DOI: 10.1002/jsfa.11344
Abstract: BACKGROUND To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was… read more here.
Keywords: aroma properties; saccharomyces cerevisiae; wickerhamomyces anomalus; aroma ... See more keywords