fermentation

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Related to Alcoholic fermentation: Lactic acid fermentation

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Knowledge of the assimilation mechanisms of YAN and the consequences of insufficient amounts is important to correctly plan and manage alcoholic fermentation. Ammonium absorption and amino acids within the yeast cell occur by means of protein transporters.

Winemaking in the Era of Climate Change: Determine yeast-assimilable nitrogen and gluconic acid for optimum alcoholic fermentation management

Nunhez, "Effect of immobilized cells in calcium alginate beads in alcoholic fermentation," AMB Express, vol.

Microencapsulation of Baker's Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

Previous studies have reported that most esters are secondary metabolites whose formation in wine mainly depends on the number of alcohols and acids that are generated by yeast assimilated sugar during alcoholic fermentation [1416].

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of "Shuangyou" Red Wines

Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations. European Food Research and Technology, 230(6): 885-891.

Isolation and molecular identification (PCR-Delta and PCR-RFLP-ITS) of the yeast from Black Muscat grape cultived in El malah (Wilaya of Ain Temouchent, Algeria)

(2002) followed the yeast population during spontaneous alcoholic fermentation in the region of Tarragona (Spain) between 1995 and 2000.

Characterization of autochthonous wine yeasts isolated in vineyards of the State of Parana, Brazil/Caracterizacao de leveduras vinicas autoctones isoladas em vinhedos do Estado do Parana, Brasil

These factors may influence the efficiency of alcoholic fermentation and, thus, the efficacy of the conversion of sugar into ethanol.

Optimization of first generation alcoholic fermentation process with Saccharomyces cerevisiae/Otimizacao do processo de fermentacao alcoolica de primeira geracao utilizando Saccharomyces cerevisiae

cerevisiae and L lactis during alcoholic fermentation

Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaca/Interacao de Saccharomyces cerevisiae e Lactococcus lactis na fermentacao e qualidade da cachaca artesanal

[C.sub.6][H.sub.12][O.sub.6] --> 2 C[O.sub.2] + 2[C.sub.2][H.sub.5]OH, this is the alcoholic fermentation formula.

Golden wine produced from mixed juices of passion fruit (Passiflora Edulis), mango (Mangifera Indica) and pineapple (Ananas Comosus)

Bautista-Rosales et al., "Blackberry (Rubus sp.) juice alcoholic fermentation: kinetics and aromatic aspects," in Innovations in Food Science and Food Biotechnology in Developing Countries, C.

Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production

The strains S5, S21, and S52 have been those who have almost entirely consumed reducing sugars during alcoholic fermentation yet also have brought lower values of alcohol yield coefficient.

Molecular and technological characterization of Saccharomyces cerevisiae strains isolated from natural fermentation of Susumaniello grape must in Apulia, southern Italy

At this point, the main alcoholic fermentation will be finished.

Homemade wine the easy way: preserve your fruit harvest and become a self-taught winemaker

The reaction for alcoholic fermentation is 2 C[H.sub.3]COCOOH (pyruvic acid) + 2 NADH + 2 [H.sup.+] [right arrow] 2 C[H.sub.3] C[H.sub.2]OH (ethanol) + 2 C[O.sub.2] + 2 [NAD.sup.+] (per glucose).