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Effects of furfural on ethanol fermentation bySaccharomyces cerevisiae: Mathematical models

โœ Scribed by Antonio R. Navarro

Publisher
Springer
Year
1994
Tongue
English
Weight
273 KB
Volume
29
Category
Article
ISSN
0343-8651

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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