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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其他作者:	Angelo Mauricio Lother, The University of Georgia
格式:	图书
语言:	英语
主题:	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
在线阅读:	Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making
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