ArticleFoods (Basel, Switzerland)2025
Screening for High-Yielding Pyruvate and Acetaldehyde Yeasts and Their Application in Improving the Stability of Anthocyanin in Mulberry Wine.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The structure of anthocyanins in mulberry wine is highly unstable and, therefore, degrades during the fermentation and aging process. This instability hinders the maintenance of color, affects the sensory quality, and impedes the development of the mulberry wine industry. In this study, high-yielding acetaldehyde yeasts
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