Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6107
Título: The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate
Autor: Watkins, S. J.
Hogg, T. A.
Lewis, M. J.
Data: 1996
Editora: Springer Verlag
Citação: WATKINS, S. J. ; HOGG, T. A. ; LEWIS, M. J. - The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate. Biotechnology Letters. ISSN 0141-5492. 18:1 (1996) 95-98
Resumo: A commercial wine yeast Saccharomyces cerevisiae UCD 522 (pre-cultured in the presence of certain mass-labelled amino acids) was inoculated into a port must which was then allowed to ferment under controlled conditions of temperature and agitation. The influence of potential ethyl carbamate (EC) precursor formed due to yeast pre-culture, upon total potential EC levels was studied at various stages of fermentation. Pre-culture accumulation did not give rise to detectable levels of EC precursor during port fermentation.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6107
Versão do Editor: The original publication is available at: http://www.springerlink.com/content/m5878k6u55638k48/
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
The use of yeast inoculation....pdf355,86 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.