Results 171 to 180 of about 1,665 (218)
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ALCOHOLIC FERMENTATION UNDER AERATION
Canadian Journal of Microbiology, 1957Saccharomyces fragilis was grown at oxygen absorption rates of 0.4, 1, 3, and 5.2 g. per liter per hour both at 20 °C. and at 37 °C. A high rate of yeast production as well as alcohol formation was found at 37° and all four oxygen absorption rates. At 20° alcohol was formed only at the two lowest rates of oxygen absorption.
L A, CAMPBELL, S S, HEGBOM
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Fermentation Kinetics and the Production of Volatiles During Alcoholic Fermentation
Journal of the American Society of Brewing Chemists, 1995Relationships between the kinetics of CO2 evolution and the kinetics of fusel alcohol and ester synthesis in lager fermentations were examined to assess whether on-line CO2 evolution rate measureme...
Sablayrolles, Jean-Marie, Ball, C.B.
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Enhancing Yeast Alcoholic Fermentations
2018The production of ethanol by yeast fermentation represents the largest of all global biotechnologies. Consequently, the yeast Saccharomyces cerevisiae is the world's premier industrial microorganism, which is responsible not only for the production of alcoholic beverages, including beer, wine, and distilled spirits, but also for the billions of liters ...
Graeme M, Walker, Roy S K, Walker
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The Mechanism of Alcoholic Fermentation
1925The alcoholic fermentation of sugar containing materials is one of the oldest biochemical processes of which we have historical record. On the other hand, only in recent years have we acquired much evidence as to the mechanism by which alcohol and carbon dioxide are formed from the sugar.
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Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation
Agronomy, 2021Antonio Amores Arrocha +2 more
exaly
Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
Food Chemistry, 2009Dragone G +2 more
exaly