Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and <i>Saccharomyces cerevisiae</i> Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (<i>Solanum betaceum</i>) Fruit

<div>Effect of total soluble solids in initial juice and fermentation time on alcohol concentration.</div>

Journal of Food Processing and Preservation

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Figure 9

Figure 9: Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and <i>Saccharomyces cerevisiae</i> Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (<i>Solanum betaceum</i>) Fruit 

Figure 9 | Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit 