Selection of yeast starter culture strains for the production of marula fruit wines and distillates.

@article{Fundira2002SelectionOY,
  title={Selection of yeast starter culture strains for the production of marula fruit wines and distillates.},
  author={M Fundira and Marty W Blom and Isak S Pretorius and Pierre van Rensburg},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 6},
  pages={1535-42}
}
Juice of the Sclerocarya birrea subsp. caffra (marula) fruit was fermented by indigenous microflora and different commercial Saccharomyces cerevisiae yeast strains at different temperatures, namely, 15 and 30 degrees C. Volatile acids, esters, and higher alcohols were quantified in the wine and distillates, and the results were interpreted using a multivariate analysis of variance and an average linkage cluster analysis. Significant differences between 15 and 30 degrees C and also among yeasts… CONTINUE READING

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