fuzzy comprehensive evaluation for selecting yeast for cider making

In this article, we present a new approach in solving the problem of selecting proper and excellent cider yeast. Eight different yeast strains commonly used in the cider industry were selected for this experiment. Different ciders were fermented by the yeasts. Sensory evaluation was conducted first....

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Veröffentlicht in:	International journal of food science & technology 2008-01, Vol.43 (1), p.140-144
Hauptverfasser:	Peng, Bangzhu, Yue, Tianli, Yuan, Yahong
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma compounds Biological and medical sciences cider ciders Food industries Fundamental and applied biological sciences. Psychology fuzzy comprehensive evaluation odor compounds sensory evaluation yeast yeasts
Online-Zugang:	Volltext
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