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Partitioning of potassium during commercial red fermentations

<p>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&nbsp; their K levels. </p><p>&nbsp;</p><p>The full text is available at: http://ajevonline.org/cgi/reprint/60/1/43</p><p>&nbsp;</p>

219 partition of K during commercial fermentations.pdf