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Advisor(s)
Abstract(s)
The independent and combined effects of the addition of tartaric acid, the addition of pectinases, and the time of fermentation (and the material of the container) on the specific rates of death of lactic acid bacteria and yeasts were experimentally evaluated through a full (or fractional) two-way factorial design for pomace fermentation from the Alvarinho (and the Loureiro) varieties. Microbes present in the pomace prior to fermentation were identified in a preliminary fashion. Knowledge of the behavior of the microflora in grape pomace as a function of each major processing parameter during the step of anaerobic fermentation is important in attempts to eventually standardize and optimize the manufacture of these distilled beverages.
Description
Keywords
Sweet pomace Fermentation Yeasts Bacteria Vinho Verde
Citation
SILVA, M. L.; MALCATA, F. X.; HOGG, T. A. - Note: How do processing conditions affect the microflora of the sweet pomace of white grapes from Vinho Verde? Food Science and Technology International. ISSN 1082-0132. Vol. 1 n.º 2-3 (1995), p. 129-136
Publisher
SAGE Publications