Yeast immobilization effects on the biochemical characteristics of rice wine
ABSTRACT The effects of Saccharomyces cerevisiae immobilization on the biochemical profile of rice wine during fermentation and 30 -day storage at 4°C and 25°C were investigated. Three fermentation experiments were carried out by different modalities of inoculums- free yeast cells, immobilized yeast...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
2000.
|
| Subjects: |