Physico-chemical characteristics of honey produced by Apis mellifera in the Picos region, state of Piauí, Brazil

Overview of attention for article published in Revista Brasileira de Zootecnia, September 2011

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ブラジルの蜂蜜って結構pH低めのやつ多そうね。フルーツ使ってないと発酵初期のpH4.2くらいのこと多いんだけど、やっぱり3.8くらいまで落ちてる方が酵母にとってストレスかかりづらいとかあるのかな。特にワイン系の酵母は低pHの方に慣れるよう培養されてそうやもんなあ🦆 https://t.co/67Pam2gTub

17 Dec 2021

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