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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 ...
Improving bioethanol production - Comparison between extractive and low temperature fermentation
(Elsevier Sci LtdOxfordInglaterra, 2012)
Evaluation of optimization techniques for parameter estimation: Application to ethanol fermentation considering the effect of temperature
(Elsevier Sci LtdOxfordInglaterra, 2006)
Monitoring the convection coefficient in fermentative processes using numerical methods
(2018-05-01)
This work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance ...
Modeling temperature gradients in wine fermentation tanks
(ELSEVIER SCI LTD, 2010)
Extreme temperatures are common in large wine fermentation tanks. If not controlled properly, they can lead to problematic fermentations. Thus, efficient cooling and automatic control systems must be designed. However, it ...
Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
(Pontificia Universidad Católica de Valparaíso, 2011)
Avaliação da fermentação alcoólica extrativa em diferentes temperaturas com remoção de etanol por arraste com CO2
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQCâmpus São Carlos, 2023-02-23)
By reducing the fermentation temperature, the inhibitory effect of ethanol is also reduced, resulting in wines with higher ethanol contents, but with a significant decrease in ethanol productivity, due to the negative ...
GROWTH AND FERMENTATION CHARACTERISTICS OF NEW SELECTED STRAINS OF SACCHAROMYCES AT HIGH-TEMPERATURES AND HIGH CELL DENSITIES
(Wiley-Blackwell, 1991-03-15)
Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40-degrees-C in less ...
GROWTH AND FERMENTATION CHARACTERISTICS OF NEW SELECTED STRAINS OF SACCHAROMYCES AT HIGH-TEMPERATURES AND HIGH CELL DENSITIES
(Wiley-Blackwell, 1991-03-15)
Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40-degrees-C in less ...