This study aimed to assess the impact of Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae (Zygosaccharomyces bailii, Hanseniaspora opuntiae and Zygosaccharomyces rouxii) on the volatile compounds and sensory properties of low-alcohol pear beverages fermented from three varieties of pear juices (Korla, Laiyang and Binzhou). Results showed that all three pear juices were favorable matrices for yeasts growth. Non-Saccharomyces cerevisiae exhibited a higher capacity for acetate ester production compared to Saccharomyces cerevisiae, resulting in a significant enhancement in sensory complexity of the beverages. PCA and sensory analysis demonstrated that pear varieties exerted a stronger influence on the crucial volatile components and aroma characteristics of the fermented beverages compared to the yeast species. CA results showed different yeast strains exhibited suitability for the fermentation of specific pear juice varieties.
公司名称 | 产品信息 | 采购帮参考价格 |
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上海源叶 |
p-Nitrophenyl butyrate (p-NPB)
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¥23.00~¥10458.00 |
上海源叶 |
Potassium metabisulfite
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¥15.00~¥6684.01 |
上海源叶 |
p-Nitrophenol (p-NP)
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上海源叶 |
Citric acid phosphate buffer
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上海源叶 |
p-Nitrophenol (p-NP)
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上海源叶 |
potassium metabisulfite
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上海源叶 |
p-Nitrophenol
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