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