Mead fermentation parameters: Optimization by response surface methodology

Introduction. This article presents the development of mathematical models related to the effect of the initial content of dry matter, yeast, and yeast energizer on the fermentation rate, the alcohol content, and the dry matter content in the finished product – mead. Study objects and methods. The m...

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Hauptverfasser: Saša Papuga, Igor Pećanac, Maja Stojković, Aleksandar Savić, Ana Velemir
Format: Artigo
Sprache:Inglês
Veröffentlicht: Kemerovo State University 2022-01-01
Schriftenreihe:Foods and Raw Materials
Schlagworte:
response surface methodology
mathematical models
fermentation
mead
yeast
Online Zugang:https://jfrm.ru/en/issues/7477/7471/
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