Synergistic enhancement of blueberry wine aroma through mixed fermentation with indigenous Hanseniaspora thailandica and Saccharomyces cerevisiae

Key Points

• Mixed fermentation significantly enhances aroma compounds in blueberry wine, leading to a richer flavor experience.
• Aroma profiles were improved with indigenous Hanseniaspora thailandica and Saccharomyces cerevisiae strains contributing synergistically.
• Fermentation methods were assessed through sensory analysis and aromatic compound measurement during production.
• Findings indicate that utilizing indigenous yeasts may lead to innovative and enhanced beverages in winemaking.