Aroma diversification and formation of bioactive tyrosol and tryptophol acetates by the yeast Hanseniaspora vineae during cider fermentation (opens in new tab)

IntroductionThe fermentative performance and sensory impact of ten native Hanseniaspora vineae strains isolated from Uruguayan vineyards were evaluated for cider production.MethodsStrain selection was conducted through microfermentation trials in apple juice, leading to the selection of two strains based on complete sugar consumption and the absence of sensory defects. These strains were subsequently evaluated at pilot scale and compared with a commercial Saccharomyces cerevisiae strain. Chem...