Formation of Micella Containing Solubilized Sterols during Rehydration of Active Dry Yeasts Improves Their Fermenting Capacity-Reference-Cited by-同舟云学术

Formation of Micella Containing Solubilized Sterols during Rehydration of Active Dry Yeasts Improves Their Fermenting Capacity

Published:2005-09-10 Issue:20 Volume:53 Page:8025-8032
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Soubeyrand Virginie¹,Luparia Valeria¹,Williams Pascale¹,Doco Thierry¹,Vernhet Aude¹,Ortiz-Julien Anne¹,Salmon Jean-Michel¹

Affiliation:

1. Société Lallemand SA, 19 Rue des Briquetiers, B.P. 59, 31703 Blagnac Cedex, France, and Unité Mixte de Recherches “Sciences pour l'Oenologie”, INRA, 2 place Viala, F-34060 Montpellier Cedex 1, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050907m

Reference49 articles.

1. Biochemical aspects of stuck and sluggish fermentation in grape must

2. Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations

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