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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 ...
Coupling kinetic expressions and metabolic networks for predicting wine Fermentations
(WILEY, 2007)
Problematic fermentations are commonplace and cause wine industry producers substantial economic losses through wasted tank capacity and low value final products. Being able to predict such fermentations would enable ...
Effect of transient thermal shocks on alcoholic fermentation performance
(Elsevier Science, 2020-01)
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure ...
Using data mining techniques to predict industrial wine problem fermentations
(ELSEVIER SCI LTD, 2007)
Winemakers currently lack the tools to identify early signs of undesirable fermentation behavior and so are unable to take possible mitigating actions. Data collected from tracking 24 industrial fermentations of Cabernet ...
Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
(ELSEVIER SCI LTD, 2008)
In this study we explore the applicability of MIR technology to detect early indications of wine fermentation problems. An oenologist could improve the chances of a vinification process finishing optimally if anomalies are ...
Effect of transient thermal shocks on alcoholic fermentation performance
(Elsevier, 2019-10)
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure ...
Amino acids as modulators of the production of hydrogen sulfide in problematic wine fermentations.
(2019)
All stages of winemaking can present problems, but alcoholic fermentation is, in particular, the stage with most complications. During wine fermentation some conditions can result in sluggish or stuck fermentations. The ...
Production of Fatty Acid Content during Alcoholic Wine Fermentation under Selected Temperature and Aeration Conditions
(2019)
Medium chain fatty acids (MCFA) and long chain unsaturated fatty acids (LCUFA) have been studied in the process of alcoholic wine fermentation. The first being toxic for the yeast cells, and the second being necessary for ...
Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source
(Inst Brewing, 2006-01-01)
Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source. In this study, four Saccharomyces cerevisiae strains, two brewing ...
Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source
(Inst Brewing, 2006-01-01)
Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source. In this study, four Saccharomyces cerevisiae strains, two brewing ...