Storage of immobilized yeast cells for use in wine-making at ambient temperature

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 654-658

  Kourkoutas, Yiannis ^a   Kanellaki, Maria ^a   Koutinas, Athanasios A ^a   Banat, Ibrahim M ^b   Marchant, Roger ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Immobilized cells; Preservation; Wine making; Yeast biocatalyst

Indexed keywords

ALUMINUM OXIDE; GLUCOSE;

APPLE; ARTICLE; BIOCATALYST; CATALYSIS; COST BENEFIT ANALYSIS; ECONOMICS; ENVIRONMENTAL TEMPERATURE; FERMENTATION; FERMENTATION OPTIMIZATION; FOOD HANDLING; IMMOBILIZED CELL; METHODOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; TEMPERATURE DEPENDENCE; TIME; VOLATILIZATION; WINE; WINE INDUSTRY;

ALUMINUM OXIDE; CELLS, IMMOBILIZED; COST-BENEFIT ANALYSIS; FERMENTATION; FOOD TECHNOLOGY; GLUCOSE; MALUS; SACCHAROMYCES CEREVISIAE; TIME FACTORS; VOLATILIZATION; WINE;

MALUS X DOMESTICA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0037471598     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0208839     Document Type: Article

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