The objective of this study was to investigate the effects of natural fermentation and inoculated fermentations with Pichia pastoris and active dry wine yeast BV818 (Saccharomyces cerevisiae) on the flavor of yellow peach wine. Simultaneous inoculation. sequential inoculation of P. pastoris and BV818 with a time interval of one and three days. https://sanrioles.shop/product-category/home-goods/