Enhancing the Quality and Flavor of Pomelo Wine Through Sequential Fermentation with Schizosaccharomyces Pombe and Saccharomyces Cerevisiae: A Non-Targeted Metabolomic Analysis

Anning Li, Li Xiong, Zhangjun Huang, Rui Huang, Tingyao Tu, Songbai Yu, Qixiao Wu,Jinrong Bai,Yina Huang

FOOD BIOSCIENCE（2025）

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Pomelo wine,Sequential fermentation,Non-target metabolomics,Flavor,Sensory attributes

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