Strategies for enchanced malolactic fermentation in wine and cider maturation

Journal of Chemical Technology and Biotechnology

Volumn 81, Issue 7, 2006, Pages 1130-1140

  Zhang, Daosheng ^a,b   Lovitt, Robert W ^a  

^a SWANSEA UNIVERSITY   (United Kingdom)

^b CULTECH LTD   (United Kingdom)

Author keywords

High cell concentration; Intensification of malolactic fermentation; Membrane bioreactor; Oenococcus oeni

Indexed keywords

ACIDITY; BACTERIA; BIOCHEMISTRY; BIOREACTORS; CATALYSIS; PHYSIOLOGY; SEPARATION; WINE;

HIGH CELL CONCENTRATION; INTENSIFICATION; MALOLACTIC FERMENTATION; MEMBRANE BIOREACTOR; OENOCOCCUS OENI;

FERMENTATION;

ALCOHOL; LACTIC ACID; MALIC ACID; SULFATE;

ACIDITY; BACTERIA; BIOCHEMISTRY; BIOREACTORS; CATALYSIS; FERMENTATION; PHYSIOLOGY; SEPARATION; WINE;

BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL STRAIN; BATCH PROCESS; BIOREACTOR DESIGN; BIOTRANSFORMATION; CELL CULTURE; CELL GROWTH; CELL MATURATION; CELL RECYCLE REACTOR; CHEMICAL REACTION KINETICS; CIDER; FEASIBILITY STUDY; FERMENTATION TECHNIQUE; NONHUMAN; NUTRIENT CONCENTRATION; OENOCOCCUS OENI; PH; PROCESS DEVELOPMENT; RELIABILITY; REVIEW; TEMPERATURE SENSITIVITY; VINICULTURE; WINE INDUSTRY;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 33745617388     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.1511     Document Type: Review

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