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Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon
(Blackwell Publishing Ltd, 2015)
CHARACTERIZATION OF SLOPS OF HIGH TEST MOLASSES ALCOHOLIC FERMENTATIONCHARACTERIZATION OF SLOPS OF HIGH TEST MOLASSES ALCOHOLIC FERMENTATION
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1982)
Production of alcoholic beverage from ginger: study of fermentation process and final product quality
(2015)
Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming ...
Biomass content governs fermentation rate in nitrogen-deficient wine musts
(AMER SOC MICROBIOLOGY, 2004)
Problematic fermentations are common in the wine industry. Assimilable nitrogen deficiency is the most prevalent cause of sluggish fermentations and can reduce fermentation rates significantly. A lack of nitrogen diminishes ...
An alternative process for butanol production: Continuous flash fermentation
(2008-02-04)
The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...
An alternative process for butanol production: Continuous flash fermentation
(2008-02-04)
The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Fermented beverages
(2021-02-04)
Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide ...
EVALUATION OF BACTERIAL-CONTAMINATION IN A FED-BATCH ALCOHOLIC FERMENTATION PROCESS
(Rapid Science PublishersLondonInglaterra, 1994)
Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines
(Food Chemistry, 2018)