Titlebook: Biotechnology Applications in Beverage Production; C. Cantarelli,G. Lanzarini Book 1989 Elsevier Science Publishers LTD 1989 biotechnology

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Michael Kerres,Tobias H?lterhof,Martin RehmYeast is an one-celled microscopic organism, in Latin it is called ., which means sugar fungus.

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https://doi.org/10.1007/978-3-658-14355-8Whereas the use of enzyme preparations in the food industry is well-established and expanding rapidly, enzyme processing in enology is less common.

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Microorganisms of Wine,A number of microorganisms can grow in grape must, depending on its composition:

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Optimal Fermenter Design for White Wine Production,The overall pattern of grape must fermentation is the combined result of a large number of factors, such as must components (i.e. sugar, nutrient and growth factor concentrations, acidity and phenolic content), microflora and operating conditions (viz. temperature, oxygen level and agitation).

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On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages,Most fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.

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