Fermentative Potential of Industrial <i>Saccharomyces cerevisiae</i> Strains for Mead Production from Semi-Arid Brazilian Honeys

This study evaluated the fermentative potential of eight industrial strains of <i>Saccharomyces cerevisiae</i> for producing mead from honeys originating from the Caatinga Biome in the semi-arid region of Pernambuco, Brazil. Despite presenting similar ethanol yields around 0.38 g/g, the strains diff...

Descripció completa

Dades bibliogràfiques

Autors principals:	Rayssa Karla Silva, Jamerson Domingos de França, Henri Adson Ferreira Medeiros, Walter de Paula Pinto Neto, Luciana Leite de Andrade Lima Arruda, Hélio Fernandes de Melo, Daniela Maria do Amaral Ferraz Navarro, Paulo Milet-Pinheiro, Andrelina Maria Pinheiro Santos, Marcos Antonio de Morais, Rafael Barros de Souza
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-04-01
Col·lecció:	Beverages
Matèries:	honey beverage mead alcohol fermentation
Accés en línia:	https://www.mdpi.com/2306-5710/12/4/48
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!