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The use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamate

dc.contributor.authorWatkins, S. J.
dc.contributor.authorHogg, T. A.
dc.contributor.authorLewis, M. J.
dc.date.accessioned2011-10-14T15:47:55Z
dc.date.available2011-10-14T15:47:55Z
dc.date.issued1996
dc.description.abstractA 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.citationWATKINS, 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) 95-98por
dc.identifier.doi10.1007/BF00137818
dc.identifier.urihttp://hdl.handle.net/10400.14/6107
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringer Verlagpor
dc.titleThe use of yeast inoculation in fermentation for port production; effect on total potential ethyl carbamatepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameHogg
person.givenNameTim
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7005603860
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery12b8092d-fe59-408b-8058-47369a97d229

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