Sensory evaluation of fermented products

Sensory evaluation of fermented products

After a year of research and development at the University of Parma – SITEIA we are getting closer to the final fermented products that will be scaled up!

A sensory evaluation of a selection of 5 types of fermented products for each starting material (apple, apricot, raspberry and peach) was organized and carried out at EcorNaturaSì Bologna last week. The test gave promising results!

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