Improving aromatic higher alcohol acetates in wines by co‐fermentation of <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i>: growth interaction and amino acid competition

Abstract

This study proposes a microbial, non-genetically engineered approach for targeted increase of HAA production in winemaking and the findings provide new insights into yeast-yeast interactions. © 2024 Society of Chemical Industry.