ShareLow-temperature continuous wine making by kissiris-supported biocatalyst: volatile byproducts.
Author(s) : BAKOYIANIS V., KANA K., KALLIAFAS A., KOUTINAS A. A.
Type of article: Article
Summary
Investigation of alcohol generation by free or supported yeast cells during continuous wine making. The utilization of supported yeasts gives wines with higher ethyl acetate contents.
Details
- Original title: Low-temperature continuous wine making by kissiris-supported biocatalyst: volatile byproducts.
- Record ID : 1994-2422
- Languages: English
- Source: J. agric. Food Chem. - vol. 41 - n. 3
- Publication date: 1993
Links
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Indexing
- Themes: Beverages
- Keywords: Yeast; Manufacture; Wine; Temperature; Oenology
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Immobilization of yeast on delignified cellulos...
- Author(s) : BARDI E. P., KOUTINAS A. A.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 1
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Room-temperature and low-temperature wine makin...
- Author(s) : BARDI E. P., BAKOYIANIS V., KOUTINAS A. A., KANELLAKI M.
- Date : 1996
- Languages : English
- Source: Process Biochem. - vol. 31 - n. 5
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Du vin à bonne température.
- Date : 2002/10
- Languages : French
- Source: L'installateur - n. 624
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Psychrotolerant Saccharomyces cerevisiae strain...
- Author(s) : ARGIRIOU T., KALIAFAS A., PSARIANOS K., KANELLAKI M., VOLIOTIS S., KOUTINAS A. A.
- Date : 1996
- Languages : English
- Source: Process Biochem. - vol. 31 - n. 7
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Isolation and characterization of cryotolerant ...
- Author(s) : MASSOUTIER C., ALEXANDRE H., FEUILLAT M., CHARPENTIER C.
- Date : 1998
- Languages : English
- Source: Vitis - vol. 37 - n. 1
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