Studies on the pure fermentation and aroma contributions of <i>Torulaspora delbrueckii</i> killer yeasts with high enzymatic activity in different white wine varieties.

Food Chem X · 2026 · PMC13216722 · PMID 42221992

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an increasing trendno p-value reported

The pH range of the wines was generally 3.0–3.5, and the esterase activities showed an increasing trend, indicating that the two test strains had good pH adaptability.

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a decreasing trendno p-value reported

When the SO 2 content was in the range of 0–200 mg/L, the esterase activity showed a decreasing trend, indicating that the esterase activity was inhibited by SO 2 .

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Studies on the pure fermentation and aroma contributions of &lt;i&gt;Torulaspora delbrueckii&lt;/i&gt; killer yeasts with high enzymatic activity in different white wine varieties.

The sentences

Studies on the pure fermentation and aroma contributions of <i>Torulaspora delbrueckii</i> killer yeasts with high enzymatic activity in different white wine varieties.