Continuous fermentation in white wine production.
نویسندگان
چکیده
منابع مشابه
Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions
S. Afr. J. Enol. Vitic., Vol. 36, No. 3, 2015 *Corresponding author: E-mail address: Florian Bauer: [email protected] [Tel.: +2721 808 4346; Fax: +2721 808 37711] Other authors: Boredi Chidi: [email protected]; Debra Rossouw: [email protected]; Astrid Buica: [email protected] Acknowledgements: We thank Stellenbosch University, for research facilities. Funding for this work was provided by Winetech, THRI...
متن کاملChapter 6 Wine Fermentation
The molecular biology revolution has brought forth significant new advances with application in microbiological analysis during wine production and storage. For example, traditional methods for microbial strain identification have been mostly supplanted in favor of ribosomal RNA-based methods for speciation of cultured yeast and bacterial populations in wine. Moreover culture-independent molecu...
متن کاملYeast Interactions in Inoculated Wine Fermentation
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect o...
متن کاملWine fermentation microbiome: a landscape from different Portuguese wine appellations
Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to descr...
متن کاملFermentation kinetics and continuous process of L-asparaginase production.
For the purpose of obtaining L-asparaginase in quantities from Erwinia aroideae, cell growth and enzyme formation were investigated in both batch and continuous fermentation. Using yeast extract as a growth-limiting substrate, the relationship between specific growth rate and substrate concentration was found to fit the Monod equation. The optimum temperature for enzyme production was 24 C, alt...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1981
ISSN: 0023-5830
DOI: 10.18832/kp1981038