Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
The fermentation of Arbutus unedo L.fruit is traditionally carried out in the production of spirits.The present study followed the spontaneous fermentation of A.unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal.The microbiota was studied, and Sensitivity of an Idealized Tropical Cyclone to the C