Alcoholic Fermentation

Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects

Volumn 1, Issue , 2010, Pages 72-95

  McKay, Marianne ^a   Buglass, Alan J ^b   Gook Lee, Chang ^c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^c KT and G Corporation   (South Korea)

Author keywords

Alcoholic fermentation; Effect of oxygen on sugar assimilation and secondary product production by fermentation; Fermentation and respiration not mutually exclusive processes, oxygen being available and glucose concentrations low; Fermentation systems, and type of beverage made tradition of country of production and throughput of producer; Killer factor, yeast species or killer (zymocidal) strains secreting exocellular toxins into environment; Membrane atpase, role in yeast resistance to alcohol ethanol slow penetration of glucose and arginine into cells; Metabolism of individual amino acids varying, strains of yeast, and arginine, serine, glutamate, threonine, aspartate and lysine the bulk of nitrogen; Use of naturally occurring ('Wild') yeasts in fermentations; Wine yeasts, distinguishing between readily and poorly used nitrogen sources; Yeasts, in brewing and winemaking s. cerevisiae, unicellular fungi of ascomycetes (sac fungi) and deuteromycetes (imperfect fungi) classes

Indexed keywords

EID: 84885981697     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470976524.ch5     Document Type: Chapter

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