Fuente: PubMed "wine" Food Chem X. 2026 Jun 6;37:104082. doi: 10.1016/j.fochx.2026.104082. eCollection 2026 Jul.ABSTRACTThe bioactive profile of hybrid beverages produced by co-fermentation of white grape must with orange and/or apple juices was investigated, focusing on organic acids, polyphenols, amino acids and biogenic amines. Two strategies were tested, sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae, and single inoculation with S. cerevisiae. Hybrid beverages showed higher levels of organic acids, mainly citric, ascorbic, and isocitric (orange) and malic and fumaric (apple), enhancing freshness, stability, and health-related properties. Acetic acid remained below spoilage thresholds (<0.36 g/L) regardless of yeast strategy. Amino acids were lower than in control wines, suggesting improved microbial stability. Histamine and putrescine stayed within safe limits, with variations by fruit and yeast. Orange-based hybrids contained more total polyphenols (between 335.43 and 420.61 mg GAE/L), flavonols, and antioxidant activity, while apple-based hybrids were enriched in flavan-3-ols and chlorogenic acid. Overall, fruit co-fermentation generated stable, bioactive-rich and lower-alcohol beverages with functional potential.PMID:42317278 | PMC:PMC13273135 | DOI:10.1016/j.fochx.2026.104082