Evaluation of Physicochemical and Sensory Aspects of Mead, Produced by Different Nitrogen Sources and Commercial Yeast
Fermented products from honey are widely consumed around the world. However, the technological and scientific development on this is very low, compared to wine. Thus, the goal of this study was to evaluate the addition of commercial yeast and nitrogen sources upon the sensory and physicochemical asp...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2015-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/4768 |