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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
2005
Tongue
English
Weight
598 KB
Volume
80
Category
Article
ISSN
0268-2575

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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