Production of alcohol from apple pomace.
Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of apple pomace fermented at 30 degrees C in 24 h. The fermentation efficiency of this process was approximately 89%.
Hang
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Institute of Food Science, Cornell University, Geneva, New York 14456.
Lee
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Woodams
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Cooley
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