The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 65 (5) , 405-409
- https://doi.org/10.1111/j.1365-2672.1988.tb01909.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- The effects of temperature and pH on the growth of yeast species during the fermentation of grape juiceJournal of Applied Bacteriology, 1988
- Ethanol tolerance of yeastEnzyme and Microbial Technology, 1987
- Evaluation of Ethanol Tolerance in SelectedSaccharomycesStrainsJournal of the American Society of Brewing Chemists, 1985
- Ethanol Toxicity and Ethanol Tolerance in YeastsPublished by Elsevier ,1985
- Effects of Alcohols on Micro-OrganismsPublished by Elsevier ,1985
- Selection and modification of yeasts and lactic acid bacteria for wine fermentationFood Microbiology, 1984
- Effects of Ethanol on the Temperature Relations of Viability and Growth in YeastCritical Reviews in Biotechnology, 1983
- Rôle de la « souche de levure » dans la production des substances volatiles au cours de la fermentation du jus de raisinOENO One, 1979