Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-<i>Saccharomyces</i> and <i>Saccharomyces cerevisiae</i>.

ABSTRACT: To unlock the potential of indigenous non-Saccharomyces cerevisiae and develop novel starters for enhancing flavor compounds profile and quality of coffee pulp wine (CPW), this study determined the effect of the simultaneous and sequential inoculation of non-Saccharomyces cerevisiae (Wickerhamomyces anomalus YN5) and Saccharomyces cerevisiae KMUC1812 at different inoculation ratios (1:1, 1:5 and 1:10, v/v) on the fermentation kinetics, physicochemical characteristics, phenolic compounds, antioxidant activity, volatile compositions, and sensory properties. Compared with Saccharomyces cerevisiae, mixed starter cultures reduced the content of ethanol, total acid, and flavonoids in CPW, while improving the levels of glycerol, total phenols, total antho

SUBMITTER: Hu D 

PROVIDER: S-EPMC12755998 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature