## Abstract The ketoโacids of ciderโapple juices and ciders have been studied qualitatively by conversion to their 2,4โdinitrophenylhydrazones and subsequent catalytic hydrogenation to the corresponding aminoโacids. The metabolism of pyruvic and ฮฑโketoglutaric acids during fermentation has been fol
โฆ LIBER โฆ
Chlorogenic Acid Metabolism in Cider Fermentation
โ Scribed by WHITING, G. C.; CARR, J. G.
- Book ID
- 109593897
- Publisher
- Nature Publishing Group
- Year
- 1957
- Tongue
- English
- Weight
- 114 KB
- Volume
- 180
- Category
- Article
- ISSN
- 0028-0836
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In an apple juice-based medium, an ethanol-tolerant Australian wine-yeast used for cider manufacture produced more than 10% ethanol over a 5 week period. Growth of the inoculum (10 6 organisms ml 1 ) occurred to a population of 3โข1 10 7 ml 1 during the first few days; at the end of the fermentation