title: Production of alcohol from apple pomace.
abstract: 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%.
authors.affiliation: Institute of Food Science, Cornell University, Geneva, New York 14456.
authors.forename: Y D
authors.initials: YD
authors.lastname: Hang
authors.forename: C Y
authors.initials: CY
authors.lastname: Lee
authors.forename: E E
authors.initials: EE
authors.lastname: Woodams
authors.forename: H J
authors.initials: HJ
authors.lastname: Cooley