Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non‐<i>Saccharomyces</i> yeast and lactic acid bacteria
These results provide a reference to increase consumer preference for pineapple wine and promote the application of non-Saccharomyces yeast-LAB co-culture in wine making. © 2025 Society of Chemical Industry.
Authors
- Yen‐Tso Lai
- Kuan‐Chen Cheng (ORCID: https://orcid.org/0000-0003-0387-7804)
- Chang‐Wei Hsieh (ORCID: https://orcid.org/0000-0002-0533-9762)
- Ting‐Yu Hsu (ORCID: https://orcid.org/0000-0003-3279-8996)
- Chen‐Che Hsieh
- Chien‐Hao Chen
Institutions
- Fu Jen Catholic University (TW)
- Asia University (TW)
- National Kaohsiung University of Hospitality and Tourism (TW)
- National Chung Hsing University (TW)
- National Taiwan University (TW)
- Providence University (TW)
- China Medical University (TW)
- China Medical University Hospital (TW)
- National Kaohsiung Marine University (TW)
- National Kaohsiung University of Science and Technology (TW)
- National Ilan University (TW)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-20
- DOI
- https://doi.org/10.1002/jsfa.14207
- Citations
- 2
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 2.32