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Multiplication and Fermentation of Saccharomyces cerevisiae under Carbon Dioxide Pressure in Wine
Conditions for rapid fermentation of sugar in wine under pressure were sought for use in continuous production of naturally fermented sparkling wine. Wine yeast growth and fermentation were measured under CO(2) pressure. The medium was white wine with added glucose. Pressure was very inhibitory to g...
Gardado en:
| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
1966
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC546802/ https://ncbi.nlm.nih.gov/pubmed/5927043 |
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