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Browsing by Subject "Yeast"
Now showing items 1-8 of 8
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(2013-04-15)Lignocellulosic biomass represents a vast and renewable source of fermentable sugar for production of biofuels. However, native lignocellulose—comprised of cellulose, hemicellulose and lignin—is refractory to degradati ...
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(Madison, Wis. : U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1946-06)
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(Madison, Wis. : U.S. Dept. of Agriculture, Forest Service, Forest Products Laboratory, 1944-12)
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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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(2009-10-27)The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence the ...
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(2012-06-14)This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentati ...
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(1963-07-22)Compounds belonging to the vitamin K family possess anti-hemorrhagic property, and are used in treating patients suffering from hypoprothrombinemia and obstructive jaundice. Some of these compounds also exhibit marked ...
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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 1-8 of 8
