Immobilized wine yeast.
نویسندگان
چکیده
منابع مشابه
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine
The average ethanol content of wine has increased over the last two decades. This increase was due to consumer preference, and also to climate change that resulted in increased grape maturity at harvest. In the present study, to reduce ethanol content in wine, a microbiological approach was investigated, using immobilized selected strains of non-Saccharomyces yeasts namely Starmerella bombicola...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 2001
ISSN: 0023-5830
DOI: 10.18832/kp2001018