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Synergistic enhancement of wine aroma and color through co-fermentation with selected indigenous β-glucosidase-producing Hanseniaspora occidentalis
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DOI：10.1016/j.ijfoodmicro.2026.111905.png)
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Abstract
En 中文
• First profile of indigenous non-Saccharomyces yeasts in Hebei's Huailai wine region. • A Hanseniaspora occidentalis strain with high β-glucosidase activity and stress tolerance. • Mantel test links enzyme activity to anthocyanin content and wine color. • Metabolic division of labor in fermentation shapes distinct aroma profiles. • Dual-strain combination enhances wine color stability and aroma richness.
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