Investigation of Coffee Peel Wine by Mixed Fermentation of Pichia Kudriavzevii and Saccharomyces Cerevisiae: Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Aroma Profile
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Elsevier BV
Reference36 articles.
1. Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model;T L Abreu;Journal of the Science of Food and Agriculture,2024
2. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation;A Balmaseda;International Journal of Food Microbiology,2021
3. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy;R L Binati;International Journal of Food Microbiology,2020
4. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content;A Contreras;International Journal of Food Microbiology,2015
5. Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation;P Domizio;International Journal of Food Microbiology,2011
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