Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells

Process Biochemistry

Volumn 49, Issue 1, 2014, Pages 1-9

  Genisheva, Z ^a   Mota, A ^a   Mussatto, S I ^a   Oliveira, J M ^a   Teixeira, J A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Aroma compounds; Continuous winemaking; Immobilized cells; Packed bed reactor

Indexed keywords

ALCOHOLIC FERMENTATION; AROMA COMPOUNDS; CONTINUOUS WINEMAKING; FERMENTATIVE PROCESS; IMMOBILIZED CELLS; MALOLACTIC FERMENTATION; PACKED BED REACTOR; PHYSICO-CHEMICAL QUALITY;

CELL CULTURE; CELLS; GAS CHROMATOGRAPHY; PACKED BEDS; VOLATILE ORGANIC COMPOUNDS; YEAST;

FERMENTATION;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84891833936     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2013.10.005     Document Type: Article

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