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Proton extrusion as indicator of the adaptive state of yeast starters for the continuous production of sparkling wines

Author
MALFEITO-FERREIRA, M; MILLER GUERRA, J. P; LOUREIRO, V
Univ. técnica Lisboa, inst. superior agronomia, Lisboa 1399, Portugal
Source

American journal of enology and viticulture. 1990, Vol 41, Num 3, pp 219-222, 4 p ; ref : 16 ref

CODEN
AJEVAC
ISSN
0002-9254
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Society for Enology and Viticulture, Davis, CA
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Acidification Activité biologique Adaptation Carbone dioxyde Champagnisation Cinétique Fermentation Levure vinification Procédé continu Viabilité Vin mousseux
Keyword (en)
Acidification Biological activity Adaptation Carbon dioxide Champagnization Kinetics Fermentation Wine yeast Continuous process Viability Sparkling wine
Keyword (es)
Acidificación Actividad biológica Adaptación Carbono dióxido Acción de champañizar Cinética Fermentación Levadura vinificación Proceso contínuo Viabilidad Vino espumoso
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19817886

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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