Continuous Winemaking
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1. IMMOBILIZED Saccharomyces cerevisiae AND Leuconostoc oenus FOR ALCOHOLIC AND MALOLACTIC FERMENTATION IN CONTINUOUS WINE MAKING
The use of sugarcane stalks to immobilize microorganisms by adsorption in continuous fermentation was investigated. The canes were peeled and cut horizontally and transversally into pieces 2 × 1 × 1 cm3. Scanning electron microscopy (SEM) was employed to verify the external and internal structure of the sugarcane stalk support prior to cell immobilization.
Publicado em: 1999