<i>Saccharomyces bayanus </i>Enhances Volatile Profile of Apple Brandies

<i>Saccharomyces bayanus </i>Enhances Volatile Profile of Apple Brandies

Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. <i>Saccharomyces bayanus </i>is a yeast species which is not commonly used for the production of alcoholic beve...

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Bibliographic Details
Main Authors: Magdalena Januszek, Paweł Satora, Łukasz Wajda, Tomasz Tarko
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Molecules
Subjects:
apple brandies
volatile compounds
terpenes
esters
higher alcohols
spontaneous fermentation
Online Access:https://www.mdpi.com/1420-3049/25/14/3127

Internet

https://www.mdpi.com/1420-3049/25/14/3127

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