Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations-Reference-Cited by-同舟云学术

Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

Published:2024-05-22 Issue: Volume: Page:
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Zhang Haiwei,Li Jiaye,Xu Xinying,Zhang Xiaoxiao,Lan Wei,Wang Yu,Gao Xueling

Funder

Expert Fund for Anhui Fruit Industry Technology System

open research project of Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-024-04581-1.pdf

Reference37 articles.

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2. Varo MA, Serratosa MP, Martin-Gomez J, Moyano L, Merida J (2022) Influence of fermentation time on the phenolic compounds, vitamin C, color and antioxidant activity in the winemaking process of blueberry (Vaccinium corymbosum) wine obtained by maceration. Molecules 27(22):7744. https://doi.org/10.3390/molecules27227744

3. Yang W, Liu SX, Marsol-Vall A, Tahti R, Laaksonen O, Karhu S (2021) Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. Lwt Food Sci Technol 149:111910. https://doi.org/10.1016/j.lwt.2021.111910

4. Liao WH, Shen J, Manickam S, Li SJ, Tao Y, Li DD (2023) Investigation of blueberry juice fermentation by mixed probiotic strains: regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles. Food Chem 405(Part B):134982. https://doi.org/10.1016/j.foodchem.2022.134982

5. Xu AH, Xiao YW, He ZY, Liu JT, Wang Y, Gao BL (2022) Use of non-Saccharomyces yeast co-fermentation with saccharomyces cerevisiae to improve the polyphenol and volatile aroma compound contents in Nanfeng Tangerine wines. J Fungi 8(2):128. https://doi.org/10.3390/jof8020128

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