Jorge E. SayagoFélix López2026-03-222026-03-221986https://andeanlibrary.org/handle/123456789/62215Temperature effect on sauerkraut preparation from Wisconsin variety cabbage is studied. Constant salt concentration at 2.25% and fermentation anaerobic conditions are maintained. In a 0 - 2°C range, the product acidity is lowl. In a 24-26°C and 15 days range, kraut has good aroma and 1.5% acidity as lactic acid but darkening occurs readily.esAromaFood scienceFermentationLactic acidChemistryAnaerobic exercisearticle