Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress
During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving low ethanol yield and abnormally high acetic acid production. To investigate the protective effect o...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2003-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163972 |