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Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

  • Published:2003-12 Issue:4 Volume:39 Page:499-506
  • ISSN:1359-5113
  • Container-title:Process Biochemistry
  • language:en
  • Short-container-title:Process Biochemistry

Author:

Balli D.,Flari V.,Sakellaraki E.,Schoina V.,Iconomopoulou M.,Bekatorou A.,Kanellaki M.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference23 articles.

1. Handbook of enology, volume 1, the microbiology of wine and vinifications;Ribéreau-Gayon,2000

2. Microbial biotechnology, fundamentals of applied microbiology;Glazer,1995

3. Glycerol in Australian wines and factors influencing its formation;Rankine;Am. J. Enol. Viticult.,1971

4. Glycerol in wine: determination and some factors affecting;Ough;Am. J. Enol. Viticult.,1972

5. The contribution of glycerol to perceived viscosity and sweetness in white wine;Noble;Am. J. Enol. Viticult.,1984
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