Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations
Jose Aguiar-Cervera, Federico Visinoni, Penghan Zhang, Katherine A. Hollywood, Urška Vrhovšek, Oliver Severn, Daniela 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.
Food Microbiology · Jun 20, 2024Peer-reviewedMicrobiology