Impact of Fermentation Through Wickerhamomyces Anomalus and Saccharomyces Cerevisiae on Aroma and Quality of Mulberry Wine

Yanshu Li,Yongkun Ma,Manqing Xu,Sanabil Yaqoob,Afusat Yinka Aregbe,Yuqing Xiong

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY（2024）

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Aroma,mixed culture fermentation,Mulberry wine,non-Saccharomyces yeast,quality,Wickerhamomyces anomalus
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