Coculture fermentation enhances flavor intensity in high-acidity fruit wines, suggesting improved aroma quality.
Coculture fermentation of Saccharomyces yeast ScBV818 and Torulaspora delbrueckii significantly enhanced flavor intensity in high-acidity greengage wines by increasing acetate and ethyl esters, while enhancing fruity and floral aroma profiles.
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Liu et al. (2026) studied this question.
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