Mead of natural fermentation

In this paper, seventy-two yeast strains isolated from natural honey and beeswax in Son La were screened for the ability of alcoholic fermentation to produce mead. Screening yeast strains for low-alcohol mead production were carried out based on the fermentation ability and the sensory of the final mead product.

11p visharma 20-10-2023 6 1   Download

The focus of the present study is natural fermentation. And the choice of mead by this process was due to the growing search for foods categorized as "comfort food", which are foods that recall a pleasurable mental state, especially associated with a nostalgic and sentimental appeal, in addiction refer to foods that are homemade.

6p mudbound 10-12-2021 6 0   Download