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Updated: Jan 20, 2026

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用Umbu (Spondias tuberosa) 制作酒,使用传统和非传统的酵母

Diego Pádua de Almeida1, Hygor Lendell Silva de Souza1, Ana Luiza Dozol2

  • 1Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valley, Diamantina, Minas Gerais, Brazil.

Journal of food science
|January 19, 2026
PubMed
概括

皮奇亚 (Pichia kluyveri) 酵母增强了低酒精度的酒,具有独特的水果味道,并增加了抗氧化和抗菌特性. 与Saccharomyces pastorianus一起种植可以保存挥发性化合物,提供复杂的感觉特征.

关键词:
皮奇亚·克莱维里里抗氧化剂活性 抗氧化剂活性生物活性化合物 生物活性化合物工艺酒的酒是什么类化合物 类化合物

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