Research of different adjuvants and yeast dosages in honey fermentation process

A tétel rövid nézete
dc.contributor.authorSarba, Cristina
dc.contributor.authorTimar, Adrian
dc.contributor.authorMărghitaş, Alexandru
dc.date.accessioned2021-06-28T10:52:54Z
dc.date.available2021-06-28T10:52:54Z
dc.date.issued2016-02-03
dc.description.abstractIn order to ferment honey it is necessary to add in the fermentation environment some substances with the role of adjuvants, to improve the honey must composition and to help the fermentation process. There were tested 2 different combination of adjuvants which were analyzed in the fermentation process. Also the physical and chemical properties of the final products were analyzed. After establishing the most suitable mix of adjuvants it was necessary to test the right dosage of the yeast used to metabolized sugars: Saccharomyces cerevisiae, in order to obtain appropriate organoleptic properties.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 67 (2016) , 5-7
dc.identifier.doihttps://doi.org/10.34101/actaagrar/67/1743
dc.identifier.issn2416-1640
dc.identifier.issue67
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315624en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1743
dc.rights.accessOpen Access
dc.subjectmeaden
dc.subjectadjuvantsen
dc.subjectSaccharomyces cerevisiaeen
dc.subjecthoney fermentationen
dc.titleResearch of different adjuvants and yeast dosages in honey fermentation processen
dc.typefolyóiratcikkhu
dc.typearticleen
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