The kinetics of alcoholic fermentation of sugars by brewer's yeast
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چکیده
منابع مشابه
Xv. the Kinetics of Alcoholic Fermentation of Sugars
ARMSTRONG [1904] advanced the hypothesis that the specificity exhibited by yeast towards glucose, mannose and fructose was due to the existence of an enol form common to the three hexoses. Hopkins [1931] developed a modification of this hypothesis to show certain features of configuration common to ac-glucopyranose, ac-mannopyranose and fructofuranose using the configurations of Haworth. In the...
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The Kinetics of Alcoholic Fermentation by Two Yeast Strains in High Sugar Concentration Media
Over the last two decades, most of Italian vines have produced grapes with higher sugar to total acid ratios, greater concentrations of phenols and aromatic compounds and greater potential wine quality. As a consequence, the musts obtained by these grapes are more difficult to process because of the risk of slowing or stuck of fermentation. With the aim of describing the time evolution of the s...
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ژورنال
عنوان ژورنال: Biochemical Journal
سال: 1935
ISSN: 0306-3283
DOI: 10.1042/bj0292486