Effect of Saccharomyces cerevisiae cells immobilisation on mead production

LWT

Volumn 56, Issue 1, 2014, Pages 21-30

  Pereira, A P ^a,b   Mendes Ferreira, A ^a   Oliveira, J M ^c   Estevinho, L M ^b   Mendes Faia, A ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

Author keywords

Alcoholic fermentation; Aroma profile; Honey; Mead; Yeast immobilisation

Indexed keywords

CELLS; CYTOLOGY; FERMENTATION; ODORS; QUALITY CONTROL; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; YEAST;

ALCOHOLIC FERMENTATION; AROMA PROFILES; CA-ALGINATE; DOUBLE LAYERS; FREE CELLS; HONEY; MEAD; SINGLE LAYER; YEAST CELL; YEAST IMMOBILIZATIONS;

ALGINATE;

SACCHAROMYCES CEREVISIAE;

EID: 84890250198     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.005     Document Type: Article

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