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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

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Berbegal, C.; Polo, L.; García Esparza, MJ.; Lizama Abad, V.; Ferrer, S.; Pardo, I. (2019). Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiology. 78:25-37. https://doi.org/10.1016/j.fm.2018.09.016

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156503

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Title: Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
Author: Berbegal, Carmen Polo, Lucía García Esparza, Mª José Lizama Abad, Victoria Ferrer, Sergi Pardo, Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the ...[+]
Subjects: Saccharomyces cerevisiae , Sparkling wine , Immobilisation , Oak chips , Cellulose
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Microbiology. (issn: 0740-0020 )
DOI: 10.1016/j.fm.2018.09.016
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.fm.2018.09.016
Project ID:
info:eu-repo/grantAgreement/UV//UV-CPI13274-159983/
Thanks:
This work was supported by the "Programa Valoritxa i Transfereix" 2013 (Ref: UV-CPI13274-159983) of the Universitat de Valencia, Valencia, Spain. This institution has not intervened in the collection, analysis and ...[+]
Type: Artículo

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