| dc.contributor.author | Kalin, Ethan | |
| dc.contributor.author | Kiernan, Martin | |
| dc.date.accessioned | 2024-04-29T19:01:52Z | |
| dc.date.available | 2024-04-29T19:01:52Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85217 | |
| dc.description.abstract | Yeast are fungal organisms that can produce
energy in the absence of oxygen through
fermentation ( Fig. 1 ). This allows for yeast
to produce ethanol, the key component of
alcoholic beverages ( Fig. 2).
This study used fermentation to produce
honey wine, or mead. Apples were added
with varied surface area of apple slices to
expose the yeast to different levels of sugar.
We studied the effect of apple surface area
on ethanol concentrations in the final
product ( Figs. 3 6, Table 1). | 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 | Apple Surface Area Affects Mead Fermentation | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
