Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Process Biochemistry

Volumn 39, Issue 2, 2003, Pages 143-148

  Kourkoutas, Y ^a   Douma, M ^a   Koutinas, A A ^a   Kanellaki, M ^a   Banat, I M ^b   Marchant, R ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Continuous fermentation; Immobilized cells; Quince; Wine; Yeast

Indexed keywords

CYDONIA OBLONGA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0347544006     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(02)00320-5     Document Type: Article

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