Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Czech Journal of Food Sciences

Volumn 30, Issue 6, 2012, Pages 557-566

  Varakumar, Sadineni ^a   Naresh, Kondapalli ^a   Reddy, Obulam Vijaya Sarathi ^a  

^a SRI VENKATESWARA UNIVERSITY   (India)

Author keywords

Immobilisation; Mango peel biocatalyst; Saccharomyces cerevisiae; Sensory evaluation

Indexed keywords

AMYL ALCOHOL; ETHANOL CONCENTRATIONS; ETHYL ACETATES; FREE CELLS; HIGHER ALCOHOLS; IMMOBILISATION; IMMOBILISED CELLS; LOW TEMPERATURES; MANGIFERA INDICA; OPERATIONAL STABILITY; REPEATED BATCH; SENSORY EVALUATION; TEMPERATURE DEPENDENT;

CELL CULTURE; ETHANOL; FERMENTATION; WINE; YEAST; BIOCATALYSTS; CELLS; TEMPERATURE;

FRUITS;

MANGIFERA INDICA; SACCHAROMYCES CEREVISIAE;

EID: 84872509470     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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