HIGHLIGHTS
- who: Saccharomyces cerevisiae and collaborators from the Nagoya University, Japan have published the Article: Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization, in the Journal: (JOURNAL)
- how: All experiments were conducted in triplicates and results were expressed as means u00b1 SD.
SUMMARY
Cider, with an alcohol content of 1.2-8.5%, is the second most-consumed fruit wine globally (Lorenzini et_al, 2019; Zhang et_al, 2021). Cider has nutrients from apples and fermentation products; thus, it has a higher nutritional value (Lee et_al, 2019; Frontiers . . .
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