Evaluating the Volatile Compounds During Alcoholic Fermentation of Different Saccharomyces Cerevisiae Strains in Mixed Juices of Cashew Apple and Longan
Abstract:The purpose of this research was to evaluate the microbiological, chemical, and volatile compounds of mixed juices comprised of cashew apple and longan fermented with two yeast strains of Saccharomyces cerevisiae (C12 and EC1118). The two fermentations in the mixed juices were similar physicochemical parameters (the growth of yeast, pH, total acidity, total soluble solids, and total sugar). The most abundant of the volatile compounds in these wines were ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl de… Show more
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