Particle Nature, Yeast Strain, and Temperature Interactions on the Fermentation Rates of Grape Juice

Lignende værker

• Fermentation Rates of Grape Juice: V. Biotin Content of Juice and Its Effect on Alcoholic Fermentation Rate
  af: Ough, C. S., et al.
  Udgivet: (1968)
• Determination of killer yeast activity in fermenting grape juice by using a marked Saccharomyces wine yeast strain.
  af: Petering, J E, et al.
  Udgivet: (1991)
• Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape Must
  af: Larue, F., et al.
  Udgivet: (1980)
• Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.
  af: Medina, K, et al.
  Udgivet: (1997)
• Inhibition of Alcoholic Fermentation of Grape Must by Fatty Acids Produced by Yeasts and Their Elimination by Yeast Ghosts
  af: Lafon-Lafourcade, S., et al.
  Udgivet: (1984)