Effect of multi-yeast fermentation on quality of mead
In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes and sensory qualities of...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-164.pdf |
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