Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries
In this study, coffee pulp was examined as a starting material to make alcoholic beverages (coffee pulp wine) and yeast fermentation ability. We have evaluated five yeasts, three of which were previously isolated from the coffee cherry, and the other two were commercial yeasts. The pH, °Brix, viable...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 8 vom: 02. Dez., Seite 716-727 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Coffee pulp fermentation wine yeasts 1,1-diphenyl-2-picrylhydrazyl DFD3H4VGDH Antioxidants Biphenyl Compounds Volatile Organic Compounds |
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