Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and...

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Detalles Bibliográficos
Autores principales: Baleiras-Couto, M. Margarida, Caldeira, Ilda, Gomes, Filomena, Botelho, Goreti, Duarte, Filomena L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265601/
https://www.ncbi.nlm.nih.gov/pubmed/35804732
http://dx.doi.org/10.3390/foods11131916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265601/
https://www.ncbi.nlm.nih.gov/pubmed/35804732
http://dx.doi.org/10.3390/foods11131916

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