Publication
The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate
dc.contributor.author | Watkins, S. J. | |
dc.contributor.author | Hogg, T. A. | |
dc.contributor.author | Lewis, M. J. | |
dc.date.accessioned | 2011-10-14T15:47:55Z | |
dc.date.available | 2011-10-14T15:47:55Z | |
dc.date.issued | 1996 | |
dc.description.abstract | 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. | por |
dc.identifier.citation | 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 | por |
dc.identifier.doi | 10.1007/BF00137818 | |
dc.identifier.uri | http://hdl.handle.net/10400.14/6107 | |
dc.language.iso | eng | por |
dc.peerreviewed | yes | por |
dc.publisher | Springer Verlag | por |
dc.title | The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate | por |
dc.type | journal article | |
dspace.entity.type | Publication | |
person.familyName | Hogg | |
person.givenName | Tim | |
person.identifier.ciencia-id | FF11-88CC-8BD4 | |
person.identifier.orcid | 0000-0003-2017-4131 | |
person.identifier.rid | JXY-0365-2024 | |
person.identifier.scopus-author-id | 7005603860 | |
rcaap.rights | openAccess | por |
rcaap.type | article | por |
relation.isAuthorOfPublication | 12b8092d-fe59-408b-8058-47369a97d229 | |
relation.isAuthorOfPublication.latestForDiscovery | 12b8092d-fe59-408b-8058-47369a97d229 |
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