| dc.contributor.author | Bawek, Ava | |
| dc.contributor.author | Jung, Chaeyun | |
| dc.date.accessioned | 2024-04-29T18:56:25Z | |
| dc.date.available | 2024-04-29T18:56:25Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85213 | |
| dc.description.abstract | Glucose,maltotriose, and maltosedecreased as the ethanolconcentration increased.
More ethanol is produced in the samples containing yeast.
The type of rice has no effect on the ethanol production.
We recommend that additional yeast be used to ferment rice to make Makgeolli wine. | en_US |
| dc.description.sponsorship | College of Science, Technology, Engineering, Mathematics and Management | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | Yeast Choice Impacts Fermentation Outcomes in Makgeolli | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
