Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidized-bed process-Reference-Cited by-同舟云学术

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Deacidification of grape musts by Schizosaccharomyces entrapped in alginate beads: a continuous-fluidized-bed process

Published:1994-08 Issue:1-2 Volume:55 Page:B29-B33
ISSN:0923-0467
Container-title:The Chemical Engineering Journal and the Biochemical Engineering Journal
language:en
Short-container-title:The Chemical Engineering Journal and the Biochemical Engineering Journal

Author:

Taillandier P.,Cazottes M.L.,Strehaiano P.

Publisher

Elsevier BV

Subject

Biochemistry

Reference33 articles.

1. Lactic acid bacteria of wines: stimulation of growth and malolactic fermentation

2. Les levains malolactique;Lonvaud-Funel,1992

3. Malolactic fermentation and the effect of anti-microbial compounds on lactic acid bacteria;Radler,1992

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1. Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives;Frontiers in Microbiology;2018-02-15

2. Aroma formation by immobilized yeast cells in fermentation processes;Yeast;2014-09

3. Immobilized yeasts in κ-carragenate to prevent browning in white wines;European Food Research and Technology;2007-01-26

4. Immobilization technologies and support materials suitable in alcohol beverages production: a review;Food Microbiology;2004-08

5. Extraction of organic acids from kiwifruit juice using a supported liquid membrane process;Bioprocess Engineering;1996

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