Modelling of low temperature wine-making, using immobilized cells

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1341-1348

  Kandylis, Panagiotis ^a   Mantzari, Aikaterini ^a   Koutinas, Athanasios A ^a   Kookos, Ioannis K ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Corn; GC MS; Immobilization; Modelling; Wine

Indexed keywords

CORN; ETHANOL FORMATION; EXPERIMENTAL DATA; FERMENTATION TEMPERATURE; GC-MS; IMMOBILIZED CELLS; LOW TEMPERATURES; MODEL FIT; MODELLING; OPERATIONAL STABILITY; REPEATED BATCH; VOLATILE BY-PRODUCTS; WHOLE CORN; WINE-MAKING; YEAST CELL;

BYPRODUCTS; CELLS; ESTERIFICATION; ESTERS; ETHANOL; FERMENTATION; GLUCOSE; RADIOACTIVE WASTE VITRIFICATION; WINE; YEAST;

CELL IMMOBILIZATION;

ALCOHOL; ESTER DERIVATIVE; SUGAR; VOLATILE AGENT;

ARTICLE; BIOCATALYST; FERMENTATION; GAS CHROMATOGRAPHY; IMMOBILIZED CELL; MASS SPECTROMETRY; NONHUMAN; SUGAR INTAKE; TEMPERATURE DEPENDENCE; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE; ZEA MAYS;

EID: 84859789784     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.022     Document Type: Article

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