Particle Nature, Yeast Strain, and Temperature Interactions on the Fermentation Rates of Grape Juice
Yeast strains of Saccharomyces cerevisiae behave differently to additions of finely sized particles added to clear grape juice. The type of material has a bearing on the effectiveness of increasing the rate of sugar conversion. In comparsion with a control sample, stirring and then adding grape soli...
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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1978
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242947/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345293/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.35.5.881-885.1978 |
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