A contribution to yeasts and their metabolic products as natural components of honey - Part 3: Contents of ethanol and glycerol as quality parameters.

摘要

A total of 119 honey samples were examined for ethanol and glycerol contents using an enzymatic method to determine yeast growth. Ethanol and glycerol contents are correlated in such a way that ethanol is the main end product of fermentation, and glycerol a by-product. However, no strong correlation between the two parameters was observed (correlation coefficient of 0.753).