Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and...

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Detalles Bibliográficos
Autores principales: Kokkinomagoulos, Evangelos, Nikolaou, Anastasios, Kourkoutas, Yiannis, Kandylis, Panagiotis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602208/
https://www.ncbi.nlm.nih.gov/pubmed/33066576
http://dx.doi.org/10.3390/microorganisms8101583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602208/
https://www.ncbi.nlm.nih.gov/pubmed/33066576
http://dx.doi.org/10.3390/microorganisms8101583

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