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Appl Environ Microbiol. 1981 December; 42(6): 1128-1129

Production of Alcohol from Apple Pomace

Y. D. Hang, C. Y. Lee, E. E. Woodams and H. J. Cooley

1 Institute of Food Science, Cornell University, Geneva, New York 14456

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°C in 24 h. The fermentation efficiency of this process was approximately 89%.

Appl Environ Microbiol. 1981 December; 42(6): 1128-1129






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