Modelling the oxygen dissolution rate during oenological fermentation
Author:
Funder
Conicyt-Chile
Publisher
Elsevier BV
Subject
Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology
Reference28 articles.
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2. Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: practical implications;Salmon;LWT—Food Sci. Technol.,2006
3. Oxygen addition and sterol synthesis in Saccharomyces cerevisiae during enological fermentation;Fornairon-Bonnefond;J. Biosci. Bioeng.,2002
4. Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations;Sablayrolles;J. Ferment. Bioeng.,1996
5. Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics;Rosenfeld;Appl. Environ. Microbiol.,2003
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