Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 °C
- 31 August 2003
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 82 (3), 353-360
- https://doi.org/10.1016/s0308-8146(02)00554-x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Wine Production Using Yeast Immobilized on Apple Pieces at Low and Room TemperaturesJournal of Agricultural and Food Chemistry, 2001
- Volatile by-products formed in low-temperature wine-making using immobilized yeast cellsProcess Biochemistry, 1997
- Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine makingJournal of Agricultural and Food Chemistry, 1994
- Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, N.W. Spain)World Journal of Microbiology and Biotechnology, 1992
- New alcohol resistant strains ofSaccharomyces cerevisiae species for potable alcohol production using molasseApplied Biochemistry and Biotechnology, 1992
- Low-temperature wine making by immobilized cells on mineral kissirisJournal of Agricultural and Food Chemistry, 1992
- Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processesBiotechnology Letters, 1987
- Improvement of productivity and efficiency in ethanol production with ca-alginate immobilized zymomonas mobilisBiotechnology Letters, 1983
- Advances in Ethanol Production using Immobilized Cell SystemsCritical Reviews in Biotechnology, 1983
- Mixed Columns Made to Order in Gas Chromatography. IV. Isothermal Selective Separation of Alcoholic and Acetic Fermentation ProductsJournal of Chromatographic Science, 1978