A new method for the rapid separation of magnetized yeast in sparkling wine-Reference-Cited by-同舟云学术

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A new method for the rapid separation of magnetized yeast in sparkling wine

Published:2014-07 Issue: Volume:88 Page:77-84
ISSN:1369-703X
Container-title:Biochemical Engineering Journal
language:en
Short-container-title:Biochemical Engineering Journal

Author:

Berovic Marin,Berlot Matjaz,Kralj Slavko,Makovec Darko

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference32 articles.

1. Handbook of Enology. The Microbiology of Wine and Vinifications;Ribéreau-Gayon,2006

2. Handbook of Enology. The Chemistry of Wine: Stabilization and Treatments;Ribéreau-Gayon,2006

3. The mechanism of yeast autolysis in wine;Charpentier;Yeasts,1989

4. Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures;Kourkoutas;Proc. Biochem.,2003

5. Production of sparkling wine with immobilized yeast fermentation;Tataridis;Electron. J. Sci. Technol.,2005

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