Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations.
about
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.Model-based scale-up methodology for aerobic fed-batch bioprocesses: application to polyhydroxybutyrate (PHB) production.Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations
P2860
Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations.
description
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name
Modeling oxygen dissolution an ...... in oenological fermentations.
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Modeling oxygen dissolution an ...... in oenological fermentations.
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type
label
Modeling oxygen dissolution an ...... in oenological fermentations.
@en
Modeling oxygen dissolution an ...... in oenological fermentations.
@nl
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Modeling oxygen dissolution an ...... in oenological fermentations.
@en
Modeling oxygen dissolution an ...... in oenological fermentations.
@nl
P2093
P2860
P1476
Modeling oxygen dissolution an ...... in oenological fermentations.
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P2093
Eduardo Agosin
J Ricardo Pérez-Correa
M Isabel Moenne
Pedro A Saa
P2860
P2888
P304
P356
10.1007/S00449-012-0703-7
P577
2012-02-17T00:00:00Z