Production of spirits from dry apple pomace and selected yeasts

Author:

Rodríguez Madrera Roberto,Pando Bedriñana Rosa,García Hevia Ana,Arce Marcos Bueno,Suárez Valles Belén

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference42 articles.

1. AOAC, 1984. Beverages: wines. In: Williams, S. (Ed.), Official Methods of Analysis of the Association of Official Analytical Chemist. Arlington, pp. 220–230.

2. Production of Aspergillus niger pectolytic enzymes by solid state bioprocessing of apple pomace;Berovic;J. Biotechnol.,1997

3. Determination of sugars and alcohols in apple juice and cider by HPLC;Blanco;Chromatographia,1988

4. Characterization of Hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques;Bujdosó;Food Technol. Biotechnol.,2001

5. Controlled production of cider by induction of alcoholic fermentation and malolactic conversion;Cabranes;J. Inst. Brewing,1996

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