Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing <scp><i>Metschnikowia</i></scp> species and <scp><i>Saccharomyces cerevisiae</i></scp>

This study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co-fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry.