SPARKLING-WINE PRODUCTION BY CELL-RECYCLE FERMENTATION PROCESS (CRBF)

被引：4

作者：

CIANI, M ^{[1
]}

ROSINI, G ^{[1
]}

机构：

[1] UNIV PERUGIA,DIPARTMENTO BIOL VEGETALE,SEZ MICROBIOL APPL,BORGO-XX GIUGNO 74,I-06100 PERUGIA,ITALY

来源：

BIOTECHNOLOGY LETTERS | 1991年 / 13卷 / 07期

关键词：

D O I：

10.1007/BF01049213

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The influence of the cell-recycle fermentation process (CRBF) on sparkling wine in-tank production was studied to improve the kinetics of "prise-de-mouse". The results showed that the process causes a reduction in fermentation time as well as an improvement in ethanol productivity and yield without modifying the analytical characteristics of the sparkling wine obtained.

引用

页码：533 / 536

页数：4