Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making

Se investig ̤el uso de tallos de caą de azc͠ar para inmovilizar microorganismos por adsorcin̤ en fermentacin̤ continua. Se pelaron las caąs y se cortaron horizontal y transversalmente en piezas de 2*1*1 cm3. Se emple ̤la Microscopa̕ de Barrido Electrn̤ico (Scanning Electron Microscopy, SEM) para v...

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Bibliographic Details

Other Authors:	Angelo Mauricio Lother, The University of Georgia
Format:	Book
Language:	English
Subjects:	Bebidas alcohl̤icas - Anl̀isis Control de procesos industriales Fermentacin̤ Industria licorera Vinicultura Vino Alcoholic beverages - Analysis Industrial process control Fermentation Liquor traffic Wine making Wine Adsorcin̤ Adsorption
Online Access:	Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making
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