Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains

Food and Chemical Toxicology

Volumn 47, Issue 8, 2009, Pages 2057-2063

  Pereira, Ana Paula ^a   Dias, Teresa ^a   Andrade, João ^a   Ramalhosa, Elsa ^a   Estevinho, Letícia M ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Fermentation; Mead; Saccharomyces cerevisiae; Selection; Stress factors

Indexed keywords

ALCOHOL; SULFUR DIOXIDE;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FERMENTATION MEDIUM; FOOD PROCESSING; FUNGAL STRAIN; FUNGUS ISOLATION; HONEY; NONHUMAN; OSMOTIC STRESS; PORTUGAL; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WINE;

ACETIC ACID; CULTURE MEDIA; ETHANOL; FERMENTATION; GLYCEROL; HONEY; KINETICS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; SULFATES;

SACCHAROMYCES CEREVISIAE;

EID: 68649113281     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.05.028     Document Type: Article

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