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A comparison of laboratory and pilot-scale fermentations in winemaking conditions

โœ Scribed by Erick Casalta; Evelyne Aguera; Christian Picou; Juan-Jose Rodriguez-Bencomo; Jean-Michel Salmon; Jean-Marie Sablayrolles

Publisher
Springer
Year
2010
Tongue
English
Weight
257 KB
Volume
87
Category
Article
ISSN
1432-0614

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The rheological complexity of Xanthan fermentations presents an interesting problem from a mixing viewpoint, because the phenomena of poor bulk blending and low oxygen mass transfer rates inherent in highly viscous fermentations (and their consequences) can be systematically investigated, even at th