The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation

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Boudreau IV, Thomas Francis;
  • Publisher: Virginia Tech
  • Subject: hydrogen sulfide | fungicides | sensory evaluation | amino acids | Apple cider | fermentation | yeast assimilable nitrogen
    mesheuropmc: food and beverages | equipment and supplies

The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations... View more
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