Figure 3. Changes in some physico-chemical quality parameters of fermented soursop juice using S. bayanus FD-3 during 48 hours while applying different total soluble solids. (A) Total soluble solids, (B) Total sugar content (g/L), (C) pH, (D) Ethanol content and sensory value

From

Low-alcoholic Fermented Beverage from Soursop (Annona muricata L.) by Saccharomyces cerevisiae and Saccharomyces bayanus

Thi Hanh Nguyen, Ngoc Cham Nguyen, Thi Trang Nguyen, Van Hung Nguyen

Journal of Food and Nutrition Research. 2024, 12(5), 278-285 doi:10.12691/jfnr-12-5-7