Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
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چکیده
منابع مشابه
Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.
Recombinant strains of Saccharomyces cerevisiae with the ability to reduce wine acidity could have a significant influence on the future production of quality wines, especially in cool climate regions. L-Malic acid and L-tartaric acid contribute largely to the acid content of grapes and wine. The wine yeast S. cerevisiae is unable to effectively degrade L-malic acid, whereas the fission yeast S...
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ژورنال
عنوان ژورنال: Food and Bioprocess Technology
سال: 2016
ISSN: 1935-5130,1935-5149
DOI: 10.1007/s11947-016-1760-8