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Exploring the Potentials of Indigenous Saccharomyces Cerevisiae and Pichia Kudriavzevii for Enhancing Flavour and Aromatic Characteristics in Apricot Wines

Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu,Yi Qin,Yuyang Song,Yanlin Liu

Food Chemistry X(2025)

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Key words
Apricot wine,Indigenous yeasts,Pichia kudriavzevii,Microbial interactions,Volatile compounds,Aromatic characteristics
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