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A review of pervaporation for product recovery from biomass fermentation processes

✍ Scribed by Leland M Vane

Publisher
Wiley (John Wiley & Sons)
Year
2006
Tongue
English
Weight
32 KB
Volume
81
Category
Article
ISSN
0268-2575

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✦ Synopsis

Abstract

The original article to which this Erratum refers was published in Journal of Chemical Technology and Biotechnology 80:603–629.

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Recovery of aroma compounds from a wine-
Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation
✍ T. SchΓ€fer; G. Bengtson; H. Pingel; K. W. BΓΆddeker; J. P. S. G. Crespo πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 470 KB πŸ‘ 2 views

This study investigates the recovery of a winemust aroma profile, formed by Saccharomyces cerevisiae during a muscatel wine-must fermentation, using organophilic pervaporation. Experiments were carried out along two independent, but organoleptically similar, fermentations. The wine-must samples and