A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider
During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range of compounds responsible for the organoleptic qualities of cider. In this study, basic cider quality parameters were measured to investigate the influence of six yeast strains on cide...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/9/455 |