XXXI.—Influence of oxygen and concentration on alcoholic fermentation
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چکیده
منابع مشابه
Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content.
Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in ammonium and was varied from 120 to 290 mg N/l assimilable nitrogen. The over...
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The participation of phosphoric acid in alcoholic fermentation and in the biological utilization of carbohydrates in general, is one of the most important discoveries made in connection with the study of these systems. Numerous attempts have been made to correlate this discovery with the many observations regarding the carbohydrate-phosphates which are formed in such biologic processes, but opi...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Alcoholic Fermentation without Yeast Cells*
Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. ...
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Over the last two decades, most of Italian vines have produced grapes with higher sugar to total acid ratios, greater concentrations of phenols and aromatic compounds and greater potential wine quality. As a consequence, the musts obtained by these grapes are more difficult to process because of the risk of slowing or stuck of fermentation. With the aim of describing the time evolution of the s...
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ژورنال
عنوان ژورنال: J. Chem. Soc., Trans.
سال: 1892
ISSN: 0368-1645
DOI: 10.1039/ct8926100369