It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices,...
Many different strains of yeast have been isolated from the natural
microflora on fruits. It has been known for some time that these
strains of yeast have distinct fermentation characteristics and, when
used in the production of wine, impart these characteristics to the
wine. These characteristics may be evidenced in...
