𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Development of a kinetic model for the alcoholic fermentation of must

✍ Scribed by I. Caro; L. Pérez; D. Cantero

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
576 KB
Volume
38
Category
Article
ISSN
0006-3592

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A kinetic study of the alcoholic ferment
A kinetic study of the alcoholic fermentation of grape juice
✍ I. Holzberg; R. K. Finn; K. H. Steinkraus 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 515 KB

The alcoholic fermentation of grape juice by a wine yeast was studied batchwise a t p H 3.6 and 4.05 to develop kinetic equations relating cell concentration, N , to product concentration, P. I n the exponential growth phase where A , B, and C are constants, and p is the specific growth rate. I n t

Optimization of batch fermentation proce
Optimization of batch fermentation processes. I. Development of mathematical models for batch penicillin fermentations.
✍ Alkis Constantinides; Jordan L. Spencer; Elmer L. Gaden Jr. 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 1012 KB

## Abstract Two kinds of mathematical models have been developed for batch penicillin fermentations: (1) general models, based on averaged, nondimensionalized cell and penicillin synthesis curves from plant, scale fermentors and (2) particular models developed from specific sets of experimental dat

Determination of kinetic parameters of f
Determination of kinetic parameters of fermentation processes by a continuous unsteady-state method: Application to the alcoholic fermentation of D-xylose by Pichia stipitis
✍ H. Domínguez; M. N. Núñez; R. Chamy; J. M. Lema 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 325 KB 👁 3 views

A quick technique for determination of kinetic parameters of fermentation processes is proposed and applied to the transformation of D-xylose into ethanol by Pichia stipitis. The commonly used method to evaluate these parameters is based on achieving several steady states. In the proposed procedure,

The effects of grape must fermentation c
The effects of grape must fermentation conditions on volatile alcohols and esters formed bySaccharomyces cerevisiae
✍ Mauricio, Juan C; Moreno, Juan; Zea, Luis; Ortega, José M; Medina, Manuel 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 358 KB 👁 2 views

Changes in aroma compounds synthesised from grape must during fermentation carried out by Saccharomyces cerevisiae, in semi-aerobic, anaerobic, short aeration conditions and after adding ergosterol and oleic acid to the must were studied. The biosynthesis of these aroma compounds was strongly depend