Fermentation & Microbiology

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  Nutritional strategy from the yeast standpoint

  Agostino Cavazza, Fondazione E. Mach San Michele A.A. ; Francesco Rusalen, Ever srl

  We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not be considered on its own since what happens duri

  Price:25 €(Tax included)

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  Published on: 03/10/2016

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  Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities

  Charles Frohman1, Doris Rauhut2 and Ramón Mira de Orduña3; 1Department of Food Science, Cornell University, USA, 2Fachgebiet Mikrobiologie und Biochem

  In the last decade, a variety of process analysis devices have been introduced which allow winemakers to monitor alcoholic fermentations. These systems visualize the fermentation rates and progress...

  Price:25 €(Tax included)

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  Published on: 24/09/2013

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