Author

J. Aguiar-Cervera

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Microbiology· 1

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Approach:experimental assay· 1 Research Focus:host-pathogen & immune response· 1 Assay:metabolomics· 1

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D. Delneri· 1 shared F. Visinoni· 1 shared K. Hollywood· 1 shared O. Severn· 1 shared P. Zhang· 1 shared U. Vrhovsek· 1 shared

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2024-2024 · peak 1/yr

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1 shared paperMicrobiology

D. Delneri

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1 paper

Recent·Most cited

Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations

J. Aguiar-Cervera, F. Visinoni, P. Zhang, K. Hollywood, U. Vrhovsek, O. Severn, D. Delneri

This study shows that varying the initial yeast ratio in co-fermentations affects aroma compound production, with a 50/50 ratio producing a balanced profile and a 10/90 ratio generating stronger floral aromas.

bioRxiv · Mar 1, 2024 · PreprintMicrobiology