Improvement of mead fermentation by honey-must supplementation

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Improvement of mead fermentation by honey-must supplementation

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wetenschappelijk artikel

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наукова стаття, опублікована в червні 2015

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Improvement of mead fermentation by honey-must supplementation

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Improvement of mead fermentation by honey-must supplementation

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Improvement of mead fermentation by honey-must supplementation

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Improvement of mead fermentation by honey-must supplementation

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Improvement of mead fermentation by honey-must supplementation

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Improvement of mead fermentation by honey-must supplementation

@nl

P1476

Improvement of mead fermentation by honey-must supplementation

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P2860

Developments in the fermentation process and quality improvement strategies for mead production

Honey for nutrition and health: a review.

Stress tolerance: the key to effective strains of industrial baker's yeast.

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal.

Mineral content and botanical origin of Spanish honeys.

Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process.

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

Stuck fermentation: development of a synthetic stuck wine and study of a restart procedure.

Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.

P304

405-410

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P31

scholarly article

P356

10.1002/JIB.239

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P433

http://www.w3.org/2001/XMLSchema#string

P478

121

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P50

P577

2015-06-19T00:00:00Z

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P5875

280355960

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