Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation
نویسندگان
چکیده
منابع مشابه
A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae
A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. he objective at least is to determine if the pH measurement could be used for predictive control. The inputs of the model are: the temperature, the oncentrations in sugars, ethanol, nitrogen compounds, mineral elements (magnesium, calcium, potassium and so...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2019
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2019.03.038