Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

• Autori principali: Alexandra-Costina Avîrvarei (Autore), Carmen Rodica Pop (Autore), Elena Mudura (Autore), Floricuța Ranga (Autore), Simona-Codruța Hegheș (Autore), Emese Gal (Autore), Haifeng Zhao (Autore), Anca Corina Fărcaș (Autore), Maria Simona Chiș (Autore), Teodora Emilia Coldea (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2023-07-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely <i>Saccharomyces cerevi...