Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3-15 h+>/sup> were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with differen...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0080_glucose-l-malic-acid-and-ph-effect-on-fermentation-products-in-biological-deacidification.php |