Improving the taste and aromatic characteristics of citrus wine by co‐fermentation involving <scp> <i>Saccharomyces cerevisiae</i> </scp> and lactic acid bacteria
Co-fermentation of S. cerevisiae and L. plantarum improved citrus wine quality by degrading naringin and limonin to reduce bitterness, enriching key esters to improve aroma, achieving overall sensory optimization. This study provides a scientific basis for microbial synergy in fruit wine production, offering a practical approach to improving the organoleptic properties of citrus wine. © 2025 Society of Chemical Industry.
Authors
- Hao Wang (ORCID: https://orcid.org/0000-0003-1920-8250)
- Wenhao Cai (ORCID: https://orcid.org/0000-0001-7602-7101)
- Lingyun Chen (ORCID: https://orcid.org/0000-0001-5302-4450)
- Huijie Liu (ORCID: https://orcid.org/0009-0008-4284-4531)
- Ying Wen
- Qijie Deng
- Jun Cai (ORCID: https://orcid.org/0000-0002-1702-7985)
Institutions
- University of Alberta (CA)
- Hubei University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-25
- DOI
- https://doi.org/10.1002/jsfa.70262
- Citations
- 1
- Primary Topic
- Phytochemical compounds biological activities
- Type
- article
- Field-Weighted Citation Impact
- 0.81