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

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:
fermented apple must
terpenes
pca
fermentation
gc-fid
Online Access:https://doi.org/10.2478/aucft-2022-0008

Internet

https://doi.org/10.2478/aucft-2022-0008

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