Yue-Ling Zhao

Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine

Ziyan tea wine is an anthocyanin-rich fermented beverage with distinctive colour and flavor. In this study, we compared single and mixed yeast fermentation. Co-fermentation with S. cerevisiae and Hanseniaspora uvarum at a ratio of 1:1 significantly increased the sensory score compared with S. cerevisiae monoculture. En...