Figure 3
From: Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
(a) Comparison of acid value between immobilized yeast and free yeast. (b) Comparison of anthocyanin content between immobilized yeast and free yeast. (c) Comparison of reducing sugar between free yeast and immobilized yeast. (d) Comparison of polyphenol content between free yeast and immobilized yeast.
