Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma

Key Points

• Enhanced aroma was observed using single-strain yeast inoculants compared to co-cultures.
• The study used specific aroma evaluation techniques to assess the differences among yeast types.
• Trial involved comparing the effects of different yeast inoculants on aroma production in baijiu fermentation.
• Findings suggest a potential shift in baijiu production methods, emphasizing single-strain applications.