Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine
Yajie Hua, Lechi Ling, Xue Xia, Yueling Zhao, Yongxian Chen, Ling Lin, Wei Xu · 2026
Read Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine by Yajie Hua, Lechi Ling, Xue Xia, Yueling Zhao, Yongxian Chen, Ling Lin, Wei Xu (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13551926.txt.
Description
Yajie Hua and co-authors report a 2026 study of mixed yeast brewing for Ziyan tea wine, a drink rich in color compounds. Single yeast brews give a set flavor, and the team asked whether two yeasts at once could lift taste scores. One partner was a wine yeast and the other a fruit-linked yeast known for aroma.
Equal shares of the two yeasts raised taste scores well above the single wine yeast brew. Scent tests showed more floral and fruity notes and fewer sharp acid notes in the mixed brews. The authors offer co-brewing as a plain route to better tea wine.
Catalog record
| CREATOR | Yajie Hua, Lechi Ling, Xue Xia, Yueling Zhao, Yongxian Chen, Ling Lin, Wei Xu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |