About this document
Comparative Study of Fermentation Rates by Piyush Mishra is a document available to read on EtoBox.
This study compared the fermentation rates of various foods by measuring pH and alcohol content over 7 days of fermentation with yeast. Grapes had the highest fermentation rate and resulting alcohol content, followed by apples and oranges. Carrots and potatoes had the lowest fermentation rates and alcohol content. The pH of grapes decreased the most during fermentation, while the pH of potatoes remained stable.
- Author
- Piyush Mishra
- Language
- EN