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Biotechnology applications in beverage production

Author: C Cantarelli; G Lanzarini
Publisher: London ; New York : Elsevier Applied Science ; New York, NY, USA : Sole distributor in the USA and Canada, Elsevier Science Pub., ©1989.
Series: Elsevier applied food science series.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Conference papers and proceedings
Aufsatzsammlung
Congresses
Material Type: Conference publication
Document Type: Book
All Authors / Contributors: C Cantarelli; G Lanzarini
ISBN: 1851663282 9781851663286
OCLC Number: 19064910
Description: x, 257 pages : illustrations ; 23 cm.
Contents: 1. A Proposal for Correct Nomenclature of the Domesticated Species of the Genus Saccharomyces.- 2. Microorganisms of Wine.- 3. Genetic Manipulation of Brewing and Wine Yeast.- 4. Killer Yeasts: Notes on Properties and Technical Use of the Character.- 5. The Effects of Carbon Dioxide on Yeasts.- 6. Microbial Spoilage of Canned Fruit Juices.- 7. Recent and Future Developments of Fermentation Technology and Fermenter Design in Brewing.- 8. Fermenter Design for Alcoholic Beverage Production.- 9. Optimal Fermenter Design for White Wine Production.- 10. Factors Affecting the Behaviour of Yeast in Wine Fermentation.- 11. On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages.- 12. Preparation of Yeast for Industrial Use in Production of Beverages.- 13. Enzymes in the Fruit Juice Industry.- 14. Enzymatic Processing of Musts and Wines.
Series Title: Elsevier applied food science series.
Responsibility: edited by C. Cantarelli and G. Lanzarini.
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