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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...

Whakaahuatanga katoa

I tiakina i:
Ngā kaituhi matua: 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
Hōputu: Artigo
Reo:Inglês
I whakaputaina: MDPI AG 2026-04-01
Rangatū:Beverages
Ngā marau:
honey
beverage
mead
alcohol fermentation
Urunga tuihono:https://www.mdpi.com/2306-5710/12/4/48
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