Alcoholic fermentation in winemaking: On-line measurement of density and carbon dioxide evolution
- 1 January 1988
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 8 (1) , 17-30
- https://doi.org/10.1016/0260-8774(88)90033-7
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Prediction of Fermentation Behavior by a Kinetic ModelAmerican Journal of Enology and Viticulture, 1980
- Effect of Dissolved Oxygen, Temperature, Initial Cell Count, and Sugar Concentration on the Viability of Saccharomyces cerevisiae in Rapid Fermentations1Applied Microbiology, 1974
- A SYSTEM OF CONTINUOUS FERMENTATION*Journal of the Institute of Brewing, 1970