Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation

Biotechnology Letters

Volumn 29, Issue 6, 2007, Pages 891-894

  Berovic, Marin ^a   Herga, Marko ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Glycerol production; Heat shock; Inoculum; Saccharomyces

Indexed keywords

COOLING; FERMENTATION; GLYCEROL; WINE;

HEAT SHOCK; WELSCH RIESLING GRAPE; WINE PRODUCTION;

YEAST;

GLYCEROL;

ARTICLE; BIOMASS; FERMENTATION; HEAT; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TIME; WINE;

BIOMASS; FERMENTATION; GLYCEROL; HEAT; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TIME FACTORS; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 34247346482     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-007-9337-2     Document Type: Article

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