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March 3, 2026Food Research International

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

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Authors

YWYu WangWXWenbo XiaLZLu-Lu Zhao

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Overview

Observational analysis reveals improved aroma in blueberry wine from mixed fermentation with specific yeast strains, suggesting new flavor profiles.

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.

Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/69a75a43c6e9836116a1fda6https://doi.org/10.1016/j.foodres.2026.118442
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