Effect of fermentation conditions and immobilization supports on the wine making

Journal of Food Engineering

Volumn 69, Issue 1, 2005, Pages 115-123

  Kourkoutas, Y ^a   Kanellaki, M ^a   Koutinas, A A ^a   Tzia, C ^b  

^a Sect Analyt Environ Appl C   (Greece)

^b NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Apple; Immobilized cells; Pear; Quince; Wine fermentation

Indexed keywords

ALCOHOLS; CELL IMMOBILIZATION; FERMENTATION; FOOD PROCESSING; FOOD PRODUCTS; YEAST;

APPLE; PEAR; QUINCE; WINE FERMENTATION;

WINE;

CYDONIA OBLONGA; MALUS X DOMESTICA; PYRUS COMMUNIS;

EID: 13444301521     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.003     Document Type: Article

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