Unraveling Time-Resolved Transcriptional and Metabolic Shifts in the Mixed Fermentation of <i>Saccharomyces cerevisiae</i> and Hanseniaspora uvarum
Wine fermentation and flavor formation are shaped by complex biochemical reactions driven by a variety of microorganisms. Non-Saccharomyces yeasts, such as Hanseniaspora uvarum (HU), are often used in mixed fermentation with <i>Saccharomyces cerevisiae</i> (SC) to enhance wine aroma. How...
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2025
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