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The Yeast Flora of Bottled Ciders

Published online by Cambridge University Press:  27 March 2009

Elsie B. Pearce  and
B. T. P. Barker
Elsie B. Pearce
Affiliation:
Assistant Lecturer in Botany, University College, Bristol
B. T. P. Barker
Affiliation:
Reader in Economic Biology, University College, Bristol, National Fruit and Cider Institute, Long Ashton, Bristol.
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Extract

The work described in this paper deals exclusively with the yeast flora of certain bottled ciders. It was undertaken as a section of an extensive scheme of investigation of the organisms which are concerned in the fermentation of English-made ciders. Apart from the more purely biological side of the question the main objects of the whole scheme are to determine how far the customary method of conducting the fermentation of cider in this country is satisfactory, and whether it could be improved, from a practical point of view, by certain modifications or by the substitution of other processes, such, for example, as the use of selected yeasts.

Information

Type
Research Article
Information
The Journal of Agricultural Science , Volume 3 , Issue 1 , December 1908 , pp. 55 - 79
Copyright
Copyright © Cambridge University Press 1908

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References

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