Table 1. Characteristics of strains used in this study

Abbreviation1)	Strain	Origin	Application	Description	Reference
11215	Saccharomyces cerevisiae KCCM 11215	-	Takju	Obtained from the Korean Culture Center of Microorganisms (KCCM)	-
NY21	Saccharomyces cerevisiae NY-21	Nuruk	Distilled soju	Ethanol-tolerant, sugar-tolerant, acid-tolerant, higher levels of volatile aromatic compounds	Park et al. (2021)
SJ69	Hanseniaspora uvarum SJ69	Persimmon	Persimmon wine	Higher levels of ethyl acetate (fruity flavor) higher score in sensory evaluation	Kim et al. (2019)
S6	Hanseniaspora uvarum S6	Grape	Wine	Higher levels of lactic acid, higher score in sensory evaluation	Hong and Park (2013)

11215, S. cerevisiae KCCM 11215; NY21, S. cerevisiae NY-21; SJ69, H. uvarum SJ69; S6, H. uvarum S6.