bioRxiv preprint doi: https://doi.org/10.1101/445296; this version posted October 16, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC 4.0 International license. 1 An organoleptic survey of meads made with lactic acid-producing yeasts 2 3 Carolyn Peepalla, David G. Nickensb, Joseph Vinciguerrac, and Matthew L. Bochmanb,d* 4 5 a American Mead Makers Association Member, Crotonville, NY 10562, USA. 6
[email protected] 7 8 9 b Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 10 405B, Indiana University, Bloomington, IN 47405, USA. 11
[email protected] 12
[email protected] 13 14 15 c American Mead Makers Association Member, Rochester, NY 14617, USA. 16
[email protected] 17 18 d Wild Pitch Yeast, Bloomington, IN 47405, USA. 19
[email protected] 20 21 22 * Corresponding author: 23 Matthew L. Bochman, Ph.D. 24 Assistant Professor 25 Molecular and Cellular Biochemistry Department 26 212 South Hawthorne Drive 27 Simon Hall MSB1, room 405B 28 Indiana University 29
[email protected] 30 812-856-2095 1 bioRxiv preprint doi: https://doi.org/10.1101/445296; this version posted October 16, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC 4.0 International license.