Effect of Yeast Hulls on Stuck and Sluggish Wine Fermentations: Importance of the Lipid Component
The effect of yeast hulls (yeast ghosts) on sluggish or stuck white wine fermentations was studied. The enhancing effect on yeast growth and fermentation rate displayed by the hulls was shown to be similar to the effect provided by lipid extract from the same hulls. Unsaturated fatty acids and stero...
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| Publicat a: | Appl Environ Microbiol |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1989
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202904/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347950/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.6.1560-1564.1989 |
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