Titlebook: Biotechnology Applications in Beverage Production; C. Cantarelli,G. Lanzarini Book 1989 Elsevier Science Publishers LTD 1989 biotechnology

Contort

Michael Kerres,Tobias Hölterhof,Martin RehmYeast is an one-celled microscopic organism, in Latin it is called ., which means sugar fungus.

nutrition

FOVEA

https://doi.org/10.1007/978-3-658-14355-8Whereas the use of enzyme preparations in the food industry is well-established and expanding rapidly, enzyme processing in enology is less common.

Functional

Microorganisms of Wine,A number of microorganisms can grow in grape must, depending on its composition:

staging

纬线

reject

Texture

Optimal Fermenter Design for White Wine Production,The overall pattern of grape must fermentation is the combined result of a large number of factors, such as must components (i.e. sugar, nutrient and growth factor concentrations, acidity and phenolic content), microflora and operating conditions (viz. temperature, oxygen level and agitation).

Cytokines

斗志

On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages,Most fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.