The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice-Reference-Cited by-同舟云学术

The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice

Published:1988-07 Issue:1 Volume:65 Page:23-28
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Heard G.M.,Fleet G.H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1988.tb04312.x/fullpdf

Reference20 articles.

1. Influence de la temperature de fermentation sur la composition d'un vin blanc sec;Bisson;Connaisance Vigne Vin,1980

2. The effect of fermentation temperature on chemical and sensory characteristics of wines from seven white grap cultivars grown in New York State;Cottrell;American Journal of Enology and Viticulture,1986

3. Variations in some volatile acetate esters formed during grape juice fermentation. Effects of fermentation temperature, SO2, yeast strain and grape variety;Daudt;American Journal of Enology and Viticulture,1973

4. Ethanol tolerance of yeast;D'Amore;Enzyme and Microbial Technology,1987

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