Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of wine yeast) on the dynamics of ethanol biosynth...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201202-0006_ethanol-biosynthesis-and-hydrocyanic-acid-liberation-during-fruit-mashes-fermentation.php |