Partitioning of potassium during commercial red fermentations

Where does berry potassium go after fermentation? Does the type of fermentation affect its fate? To find the answers, these authors separated skins, pulp and seeds in intact berries (pre-fermentation) and in pomace (post-fermentation) and compared  their K levels.


The full text is available at: http://ajevonline.org/cgi/reprint/60/1/43


219 partition of K during commercial fermentations.pdf