The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts

We measured the concentration of 13 terpenes in musts of 3 different apple cultivars fermented spontaneously, with Ethanol RED yeast (Saccharomyces cerevisiae) or Cider Yeast (Saccharomyces bayanus). Then we analysed obtained data with PCA with various packages in R to assess how different types of...

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Bibliographic Details
Main Authors: Januszek Magdalena, Wajda Łukasz
Format: Article
Language:English
Published: Sciendo 2022-06-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
Online Access:https://doi.org/10.2478/aucft-2022-0008