Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine.
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DOI: 10.1111/1750-3841.16468
Abstract: Despite many non-Saccharomyces yeasts being considered spoilage microorganisms, they can increase aroma and flavor diversity in alcoholic beverages. The purpose of this study was to investigate nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho… read more here.
Keywords: aroma producing; yeast strains; kyoho wine; inoculation ... See more keywords