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Browsing by Subject "Fermentation"
Now showing items 1-15 of 15
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(1957-05-06)
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(1955-05-11)
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(Madison, Wis. : U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1946-06)
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(1964-06-24)Many different strains of yeast have been isolated from the natural microflora on fruits. It has been known for some time that these strains of yeast have distinct fermentation characteristics and, when used in the pr ...
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(2011-09-21)Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of ...
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(2001-06-22)To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial ...
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(1977-08-12)Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Ga ...
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(Madison, Wis. : U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1954-07)
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(2009-09-11)Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism ...
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(1988-11-08)The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with ...
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(1989-06-16)Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii ...
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(1951-05-11)It has been reported recently that extracts of filbert nuts demonstrate considerable proteolytic activity on a non-fat milk solids substrate. The addition of these extracts to cheddar cheese, in an attempt to enhance the ...
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(2008-07-10)Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifesp ...
Now showing items 1-15 of 15
