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
โฆ LIBER โฆ
On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae
โ Scribed by Eschenbruch, R. ;Haasbroek, F. J. ;Villiers, Johanna F.
- Publisher
- Springer-Verlag
- Year
- 1973
- Weight
- 431 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0003-9276
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The addition of appropriate lipids to the fermentation medium offers a considerable advantage to ethanol production on a large scale and in addition in stirred fermentations, lipids can equally act as effective anti-foam.