Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles.

Co-fermentation with S. cerevisiae and Sc. pombe showed more advantages in producing distinctive taste and flavor of mandarin wine compared to fermentation with only S. cerevisiae. This study can spark new strategies of co-fermentation to improve the sensory quality of mandarin wine. This article is protected by copyright. All rights reserved.