Mechanical dispersion procedures improve the rehydration of active dry yeast

Enzyme and Microbial Technology

Volumn 40, Issue 5, 2007, Pages 1251-1255

  Ferrarini, Roberto ^a   Bocca, Enrico ^b   Cavazza, Agostino ^c  

^a UNIVERSITY OF VERONA   (Italy)

^b Enologica Vason   (Italy)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

ADY; Dry yeast; Reactivation; Rehydration

Indexed keywords

DISPERSIONS; FERMENTATION; HYDRATION; NITROGEN; OPTIMIZATION;

ACTIVE DRY YEAST (ADY); ALCOHOLIC FERMENTATION; DRY YEAST; PARAMETERS CONDITION; REHYDRATION;

YEAST;

NITROGEN; SUGAR; WATER;

ACTIVE DRY YEAST; ARTICLE; CHEMICAL COMPOSITION; DISPERSION; EXPERIMENTATION; FERMENTATION; NONHUMAN; PROCESS OPTIMIZATION; PRODUCT RECOVERY; REHYDRATION; STATISTICS; TEMPERATURE MEASUREMENT; WINE INDUSTRY; YEAST;

EID: 33847707926     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2006.09.021     Document Type: Article

References (7)

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