Relevant bibliographies by topics / Alcoholic fermentation

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Alcoholic fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Alcoholic fermentation"

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Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, and Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts." OENO One 57, no. 3 (July 19, 2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.

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Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5 mg/L). Sterols addition significantly increased the maximum CO2 production rate while reducing fermentation duration. This can be explained by higher nitrogen assimilation by yeast due to sterols, which leads to higher yeast growth and better viability at the end of the fermentation process. Regarding the aromatic profile, sterol addition also significantly increased acetate esters, ethyl esters, fusel alcohols and medium-chain fatty acids production. These new advances highlight the major role of phytosterols in fermentation control and wine aroma profile.
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Van Dijken, Johannes P., Eduard Van Den Bosch, John J. Hermans, Lennart Rodrigues De Miranda, and W. Alexander Scheffers. "Alcoholic fermentation by ‘non-fermentative’ yeasts." Yeast 2, no. 2 (June 1986): 123–27. http://dx.doi.org/10.1002/yea.320020208.

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Cerri, Maria Luísa, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti, and Alessandro Nogueira. "Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples." Fermentation 9, no. 12 (December 13, 2023): 1017. http://dx.doi.org/10.3390/fermentation9121017.

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This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was 104 CFU/mL. Alcoholic fermentations were carried out without (Cider I) and with (Cider II) the O. oeni inoculation at 105 CFU/mL. As S. cerevisiae grows, a declining trend was observed in indigenous and inoculated LAB populations. While the wild LAB exhibited higher sensitivity than O. oeni, they were not eliminated during alcoholic fermentation. The addition of O. oeni impacted the growth and metabolic activity of S. cerevisiae. The bioconversion of malic acid into lactic acid predominantly occurred during the growth phase (43–66%) and stationary phase (4–27%). The resurgence of O. oeni following alcoholic fermentation significantly impacted the production of volatile compounds. After 20 days of fermentation, Cider II displayed a twofold increase in these compounds, resulting in a more favorable sensory profile according to evaluators. Consequently, malolactic fermentation (MLF) coincided with alcoholic fermentation, leading to a reduction in malic acid content. Furthermore, post alcoholic fermentation, MLF positively enhanced the aromatic quality of low-acid cider made from apples with low acidity.
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Monte Alegre, Ranulfo, Maurício Rigo, and Inés Joekes. "Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile." Brazilian Archives of Biology and Technology 46, no. 4 (December 2003): 751–57. http://dx.doi.org/10.1590/s1516-89132003000400031.

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In this work, the catalytic role of chrysotile support on the acceleration of alcoholic fermentation under non-aseptic conditions by Saccharomyces cerevisiae was investigated. The fermentation medium employed consisted only of diluted sugar-cane molasses. In the batch fermentations process with immobilized yeasts, the initial rate of CO2 production increased roughly 27 % during the first 30 minutes, compared to systems containing no chrysotile. A study of continuous alcoholic fermentation with chrysotile in the reactor bed showed a higher ethanol production rate at the different dilution rates investigated compared to similar fermentations without chrysotile.
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Cardoso, C. A. F., and E. Kurtenbach. "What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history." Revista de Ensino de Bioquímica 2, no. 2 (May 15, 2004): 9. http://dx.doi.org/10.16923/reb.v2i2.141.

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This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930). From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12) made of professionals that teach on secondary and highschools, group A composed of PhDs from the Center of Technology Education - NUTES (n=9) andgroup B from Department of Medical Biochemistry (called group B, n=41) both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively). We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP). These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast) while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical).
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Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (June 2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.

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Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of the selected strain on differential media, after five consecutive fermentation batches; and the recovery of the selected strain from fermentation with mixed strain cultures. The strain selected for the H2S negative character kept its viability during successive recyclings, with contamination levels not detected by the method of analysis. It also presented a kinetic behavior similar to that of baker yeast, either in single or mixed culture fermentations, opening new possibilities for further work on quality control of cell recycling in the alcoholic fermentation process.
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Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.
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Roca-Mesa, Helena, Sonia Sendra, Albert Mas, Gemma Beltran, and María-Jesús Torija. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest." Microorganisms 8, no. 2 (January 22, 2020): 157. http://dx.doi.org/10.3390/microorganisms8020157.

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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
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Ruiz-Rodríguez, Ana, Miguel Palma, and Carmelo G. Barroso. "Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines." Foods 10, no. 5 (May 11, 2021): 1053. http://dx.doi.org/10.3390/foods10051053.

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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.
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Franc, Čuš, and Schroers Polona Zabukovec and Hans-Josef. "Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine." Czech Journal of Food Sciences 35, No. 4 (August 30, 2017): 329–45. http://dx.doi.org/10.17221/398/2016-cjfs.

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The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.
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Dissertations / Theses on the topic "Alcoholic fermentation"

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Morcillo, Parra María de los Ángeles. "Melatonin metabolism in yeast cells during alcoholic fermentation." Doctoral thesis, Universitat Rovira i Virgili, 2019. http://hdl.handle.net/10803/667681.

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La melatonina és una indolamina que és produïda pel llevat a partir de l'aminoàcid triptòfan durant la fermentació alcohòlica. En aquesta tesi, estudiem la producció de melatonina en most sintètic en diferents condicions ambientals i nutricionals pels llevats, així com l'efecte d'aquesta molècula bioactiva en la dinàmica de poblacions d'una fermentació. Com a resultats, observem que la detecció estava desfasada entre la producció intracel·lular, la qual va ocórrer durant la fase d'adaptació al medi i la secreció al medi extracel·lular durant la fase exponencial o estacionària. Així mateix, la presència de melatonina millorava el desenvolupament de la fermentació i augmentava la presència de llevats no-Saccharomyces a final de fermentació. A més, vam analitzar la interacció d'aquesta molècula amb proteïnes durant la fermentació. Els resultats van mostrar que la melatonina s'unia a enzims glicolítics en llevats que tenien una alta capacitat fermentativa, reforçant la idea que la melatonina podria actuar com una molècula senyal durant la fermentació alcohòlica. Finalment, es va optimitzar un nou mètode de detecció per fluorescència utilitzant una línia cel·lular que presenta el receptor humà de melatonina per a mostres procedents de begudes fermentades. Els resultats van mostrar que aquest nou mètode disminueix el límit de detecció i és una bona alternativa en comparació amb el mètode de detecció de melatonina basat en cromatografia. No obstant, es necessita una extracció de la mostra per a realitzar l'anàlisi de melatonina.
La melatonina es una indolamina que es producida por la levadura a partir del aminoácido triptófano durante la fermentación alcohólica. En esta tesis, estudiamos la producción de melatonina en mosto sintético en diferentes condiciones ambientales y nutricionales por las levaduras, así como el efecto de esta molécula bioactiva en la dinámica de poblaciones de una fermentación. Como resultados, observamos que la detección estaba desfasada entre la producción intracelular durante la fase de adaptación al medio y la secreción al medio extracelular durante la fase exponencial o estacionaria. Así mismo, la presencia de melatonina mejoraba el desarrollo de la fermentación y aumentaba la presencia de levaduras no-Saccharomyces a final de fermentación. Además, analizamos la interacción de esta molécula con proteínas durante la fermentación. Los resultados mostraron que la melatonina se unía a enzimas glucolíticas en levaduras que tenían una alta capacidad fermentativa, reforzando la idea de que la melatonina actuaría como una molécula señal durante la fermentación alcohólica. Finalmente, se optimizó un nuevo método de detección por fluorescencia utilizando una línea celular que presenta el receptor humano de melatonina en muestras procedentes de bebidas fermentadas. Los resultados mostraron que este nuevo método disminuye el límite de detección y es una buena alternativa en comparación con el método de detección de melatonina basado en cromatografía. Sin embargo, se necesita una extracción de la muestra para realizar el análisis de melatonina.
Melatonin is an indolamine, which is produced by yeast from the aromatic amino acid, tryptophan, during alcoholic fermentation. Here, we study the production of melatonin in synthetic must in different environmental and nutrition conditions by wine yeast species as well as the effect of this bioactive molecule on the fermentation performance. The results showed that the melatonin detection was delayed between intracellular production, which occurred during lag phase, and extracellular secretion, at the exponential or stationary phase. Additionally, melatonin presence improved fermentation performance and survival of non-Saccharomyces yeasts. We also studied melatonin interactions with proteins during fermentation. Consequently, we found that melatonin was bound to glycolytic enzymes and this interaction is related to yeasts with high fermentative capacity. This reinforces the idea of melatonin acting as a signal molecule during alcoholic fermentation. Finally, we optimized a novel fluorescence method, based on a cell line that presents the human melatonin receptor, in fermented samples. We observed that this new method decreased the limit of detection and was a good alternative in comparison with a chromatographic method, although, an extraction was needed for melatonin analysis.
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Niktari, Maria. "Structured modelling of alcoholic fermentation by Zymomonas mobilis." Thesis, Imperial College London, 1990. http://hdl.handle.net/10044/1/46472.

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Wang, Chunxiao. "New approaches to estimate microbial diversity of alcoholic fermentation." Doctoral thesis, Universitat Rovira i Virgili, 2016. http://hdl.handle.net/10803/387309.

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La fermentació alcohòlica la realitza una comunitat microbiana complexa, on els llevats vínics juguen un paper important. En els darrers anys, hi ha hagut un creixent interès per millorar complexitat del vi mitjançant fermentacions controlades quer utilitzaven no només S. cerevisiae sinó també soques seleccionades de llevats no-Saccharomyces. La investigació sobre la viabilitat dels llevats i les interaccions tenen un paper fonamental per entendre la diversitat de llevats en la fermentació mixta. En aquesta tesi, les tècniques independents de cultiu que es van aplicar per a l'anàlisi directa de mostres de vins inclouen la seqüenciació massiva, fluorescència per hibridació in situ (FISH) en combinació amb microscòpia i citometria de flux, RT-qPCR i EMA-DGGE. Aquestes tècniques independents de cultiu permeten una ràpida identificació i / o quantificació dels diferents llevats del vi. Aquestes tècniques han estat utilitzades en fermentacions espontànies a la regió del Priorat, i H. uvarum i Starm. bacillaris van ser les dues principals espècies de llevats no-Saccharomyces aïllades. H. uvarum o Starm. bacillaris perden gradualment la seva cultivabilitat quan els mostos es van inocular amb S. cerevisiae, però es podien quantificar cèl•lules de llevats en estat viable però no cultivable. La pèrdua de cultivabilitat dels no Saccharomyces va ser induïda principalment per alguns metabòlits secretats per S. cerevisiae, però els canvis en altres metabòlits principals també van influir. Aquesta interacció de llevat no Saccharomyces amb S. cerevisiae era específica d’espècie i soca.
La fermentación alcohólica es llevada a cabo por una comunidad microbiana compleja, donde las levaduras del vino juegan un papel importante. En los últimos años, ha habido un creciente interés para mejorar la complejidad del vino en fermentaciones controladas utilizando no sólo S. cerevisiae sino también algunas cepas seleccionadas de levaduras no-Saccharomyces. La investigación sobre la viabilidad de las levaduras y las interacciones tienen un papel fundamental para entender la diversidad de levaduras en fermentaciones mixtas. En esta tesis, se aplicaron técnicas independientes de cultivo para el análisis de muestras de vinos directa incluyendo la secuenciación masiva, fluorescencia por hibridación in situ (FISH) en combinación con microscopía y citometría de flujo, RT-qPCR y EMA-DGGE. Estas técnicas independientes de cultivo permiten una rápida identificación y / o cuantificación de las distintas levaduras del vino. Estas técnicas han sido utilizadas para el análisis de fermentaciones espontáneas en la región del Priorat, siendo las especies H. uvarum y Starm. bacillaris las dos principales especies de levaduras no-Saccharomyces. H. uvarum o Starm. bacillaris pierden gradualmente su cultivabilidad cuando los mostos se inocularon con S. cerevisiae, pero las levaduras se pudieron cuantificar en estado viable pero no cultivable. La pérdida de cultivabilidad de las especies no Saccharomyces fue inducida principalmente por algunos metabolitos secretados por S. cerevisiae, pero los cambios en otros metabolitos principales también influyen. Esta interacción entre levaduras no Saccharomyces con S. cerevisiae es especie y cepa dependiente.
Alcoholic fermentation is driven by complex microbial community, where wine yeasts play an important role. In recent years, there has been growing interest to enhance wine complexity by controlled fermentations using not only S. cerevisiae but also together with some selected non-Saccharomyces yeast strains. Research on yeast viability and interaction has a fundamental role to understand the diversity of yeast in mixed fermentations. In this thesis, culture-independent techniques were developed and applied for direct wine sample analysis including massive sequencing, fluorescence in situ hybridization (FISH) combined with microscopy and flow cytometry, RT-qPCR and EMA-DGGE. These culture-independent techniques enable fast identification and/or quantification of different wine yeasts. These techniques have been used during spontaneous fermentation in Priorat region, and H. uvarum and Starm. bacillaris where the two main non-Saccharomyces yeast species detected. H. uvarum or Starm. bacillaris gradually lost their culturability when musts were inoculated with S. cerevisiae, but quantifiable yeast cells existed in viable but non-culturable state. The culturability loss of non-Saccharomyces was mainly induced by some metabolites secreted from S. cerevisiae, but changes in other main metabolites also had some effect. This interaction of non-Saccharomyces yeast with S. cerevisiae showed the specificity of species and strains.
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Gentili, Matilde. "Effect of nitrogen nutrition on yeast ecology and alcoholic fermentation." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12216.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
Wine is an alcoholic beverage obtained from the fermentation of grape juice. Alcoholic fermentation is the main process to obtain the final product but of course other reactions take place during the transformation of grape juice into wine. Yeasts are one of the fundamental microorganisms to realize the alcoholic fermentation, that leads sugars to be transformed in ethanol and to development of other compounds. Yeasts as known are living organisms so they need nutrients for their reproduction and often the lack of some important nutrients can lead to a stuck or slug in their metabolic activity. One of the most important nutrient for yeasts growth is Nitrogen, main component of aminoacids and proteins, that constitute the basic structures of the microorganism.In winemaking, both in the cellar and in the vineyards, the addition of nitrogen under different circumstances is a common practice. Nitrogen seems to influence not only fermentation rate and yeast growth but many of the fermentation product such as ethanol, acetic acid, glycerol, and of course residual sugars and the production of some off flavours,such as hydrogen sulphide. Although each yeast, species and strains,showed different behaviour both in the fermentation rates, growth and production of different metabolites. Not only the quantity and kind of Nitrogen source but also the timing of the addition seem to influence all these aspects in slightly different way between different strain. The nitrogen compounds especially apparently ammino acids showed also a particular relationship with the production of esters of higher alcohols and other compounds but the pattern of ester production is still uncertain. In this study there will be considered the main aspects of nitrogen nutrition, how it affects the yeasts ecology and the different conditions on which it is used and also different strains and species requirements
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Lee, Suk Hean. "Investigation of alcoholic and malolactic fermentation using high performance liquid chromatography." Thesis, Anglia Ruskin University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327472.

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Nandong, Jobrun. "Modelling and control strategies for extractive alcoholic fermentation: partial control approach." Thesis, Curtin University, 2010. http://hdl.handle.net/20.500.11937/2197.

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The vast majority of chemical and bio-chemical process plants are normally characterized by large number of measurements and relatively small number of manipulated variables; these thin plants have more output than input variables. As the number of manipulated variables restricts the number of controlled variables, thin plant has presented a daunting challenge to the engineers in selecting which measured variables to be controlled. In general, this is an important problem in modern process control today, because controlled variables selection is one of the key questions which must be carefully addressed in order to effectively design control strategies for process plants. While the issue relating to controlled variables selection has remained the key question to be resolved since the articulation of CSD problem by Foss in 1970s, the work described in this thesis points out to another equally important question in CSD, that is, what is the sufficient number of controlled variables required? Thinking over this question leads one to the necessity for gaining a rational understating of the governing principle in partial control design, namely the variables interaction.In this thesis, we propose a novel data-oriented approach to solving the control structure problem within the context of partial control framework. This approach represents a significant departure from the mainstream methods in CSD, which currently can be broadly classified into two major categories as the mathematical-oriented and heuristic-hierarchical approaches. The key distinguishing feature of the proposed approach lies in its adoption of technique based on the Principal Component Analysis (PCA), which is used to systematically determine the suitable controlled variables. Conversely, the determination of the controlled variables in mathematical-oriented and heuristic-hierarchical approaches is done via the mathematical optimization and process knowledge/engineering experience, respectively. It is important to note that, the data-oriented approach in this thesis emerges from the fusion of two important concepts, namely the partial control structure and PCA. While partial control concept provides the sound theoretical framework for addressing the CSD problem in a systematic manner, the PCA-based technique helps in determining not only the suitable controlled variables but also the sufficient number of controlled variables required.Since the classical framework of partial control is not amendable to a systematic way in the identification of controlled variables, it is necessary to develop a new framework of partial control in this thesis. Within this new framework the dominant variable can be clearly defined, and which in turn allows the incorporation of PCA-based technique for the systematic identification of controlled variables.The application of the data-oriented approach is demonstrated on a nonlinear multivariable bioprocess case study, called the two-stage continuous extractive (TSCE) alcoholic fermentation process. The system consists of 5 interlinked units: 2 bioreactors in series, a centrifuge, vacuum flash vessel and treatment tank. The comparison of the two-stage design with that of single-stage design reported in literature shows that: (1) both designs exhibit comparable performance in term of the maximum allowable trade-off values between yield and productivity, and (2) two-stage design exhibits stronger nonlinear behaviour than that of single-stage. Thus, the design of control strategies for the former is expected to be more challenging.Various partial control strategies are developed for the case study, such as basic partial control strategy, complete partial control strategies with and without PID enhancement technique and optimal size partial control strategy. Note that, this system consists of 16 output variables and only 6 potential manipulated variables, which has approximately 4,000,000 control structure alternatives. Therefore, the application of mathematical approach relying on optimization is not practical for this case study – i.e. assuming that evaluation of each alternative takes 30 seconds of optimization time, thus, complete screening will require almost 4 years to complete.Several exciting new insights crystallize from the simulation study performed on the case study, where two of them are most important from the perspective of effective design of partial control strategy: 1) There is an optimal size of partial control structure where too many controlled variables can lead to the presence of bottleneck control-loop, which in turn can severely limit the dynamic response of overall control system. On the other hand, too few controlled variables can lead to unacceptable variation or loss in performance measures. 2) The nature of variables interaction depends on the choice of control structure. Thus, it is important to ensure that the nature of open-loop variables interaction is preserved by the implementation of a particular control strategy. When this is achieved, then we say that this control system works synergistically with the inherent control capability of a given process – i.e. achieving the synergistic external-inherent control system condition.The proposed approach has been successfully applied to the case study, where the optimal partial control structure is found to be 3x3 i.e. 3 controlled variables are sufficient to meet all 3 types of control objectives: overall (implicit) performance objectives, constraint and inventory control objectives. Finally, the proposed approach effectively unifies the advantages of both mathematical-oriented and heuristic-hierarchical approaches, and while at the same time capable of overcoming many limitations faced by these two mainstream approaches.
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Sutterlin, Klaus A. (Klaus Alfred). "Fructophilic yeasts to cure stuck fermentations in alcoholic beverages." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4013.

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Thesis (PhDAgric (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2010.
ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose can be metabolized by bacteria and yeast to undesired by-products such as volatile acid and off-flavours, resulting in wine spoilage and considerable economic losses. It has been reported that stuck fermentations are usually caused by several synergistically acting inhibition factors, and the glucose to fructose ratio (GFR) is thought to play an important role in this context. This study is aimed at contributing towards a better understanding of this industrial problem, and at finding industrially applicable solutions. In a first part, this study describes the isolation of two appropriate strains of the fructophilic yeast Zygosaccharomyces bailii from the natural microflora of grapevine, followed by trials in small scale test fermentations using stuck industrial fermentations as model media. These experiments were expanded to also investigate large scale industrial fermentations. As a result, a strategy for the treatment of stuck fermentations was developed and successfully applied in several wineries with fermentation problems. This methodology represents an entirely novel and industrially applicable solution to high residual fructose levels. In a second part, the data contributes to elucidating the molecular nature of the fructophilic phenotype of Z. bailii by characterizing some of the genes and proteins that may be responsible for the fructophilic character. In particular, the investigation focused on the first two steps of hexose metabolism, the transport of sugar into the cell by permeases and sugar phosphorylation by hexokinases, which combined are thought to be primarily responsible for sugar preference. One result of this study was Fructoferm W3©, a dry yeast product which is commercially available. Fructoferm W3 was awarded with the innovation medal for enological products at Intervitis/Interfructa, Stuttgart, Germany in 2007.
AFRIKAANSE OPSOMMING: Die voorkoms van steek alkoholiese fermentasies is ‘n ernstige problem in die internasionale wyn industrie. Onvolledige fermentasies word dikwels gekenmerk deur hoë residuele fruktose konsentrasies en die veitlike afwesigheid van residuele glukose. Die kenmerke kan meestal toegeskryf word aan die glukofilliese kakakter van die wyngis Saccharomyces cerevisiae. Wyne met ‘n hoë suiker inhoud na die afloop van fermentasie is vatbaar vir mikrobiese bederf aangesien residuele fruktose en/of glukose gemetaboliseer kan word deur bakterië en gis om ongewenste byprodukte soos vlugtige sure en bygeure te vorm wat kan lei tot wyn bederf en aansienlike ekonomies verlies. Dit is vasgestel dat steek fermentasies gewoonlik veroorsaak word deur verskeie sinergisties werkende inhibisie faktore, waartoe die glukose/fruktose verhouding ‘n noemenswaardiege bydrae lewer. Die mikpunt van hierdie studie was om ‘n bydrae te lewer tot die begrip van steek fermentasies en die daarstelling van moontlike industriële oplossings. Die eerste deel van die werk beskryf die isolasie van twee rasse van die gis Zygosaccharomyces baillie uit die natuurlike wingerd mikroflora, gevolg deur steekproewe in die vorm van kelinskaalse fermentasies met steek industriële fermentasies gebruik as model media. Hierdie ekserimente is vervolgens uitgebrei om grootskaalse industriële steek fermentasies te bestudeer. Die uitkoms van hierdie werk het gelei tot die ontwikkeling van ‘n strategie vir die behandeling van steek fermentasies wat susksesvol toegepas is in verskeie wynmakerye. Die metodiek bring ‘n nuwe en industrieel toepasbare oplossing vir hoë residuele fruktose vlakke. Die data aangebied in die tweede afdeling dra by tot die verheldering van die molekulêre natuur van die fruktofilliese fenotipe van Z. baillie deur die tipering van gene en protiëne wat moontlik verantwoordelik is vir die fruktofilliese karakter van die gis. Die ondersoek het spesifiek op die eerste twee stappe van heksose metabolisme, naamlik die invoer van suiker in die sel deur permeases en suiker fosforilering deur heksokinases, gekonsentreer. Die kombinasie van die twee prosesse is vermoedelik verantwoordelik vir die regulering van suiker voorkeur. ‘n Gevolg van die studie was die ontwikkeling van ‘n droë gisproduk, Fructferm W3©, wat kommersieel beskikbaar gestel is. Fructoferm W3 is in 2007 toegeken met die innovasie medalje vir wynkundige produkte by Intervittis/Interfructa in Stuttgart, Duitsland.
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Xing, Huajing. "Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.

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Tognete, Milena Heloisa Pozenatto Bicudo [UNESP]. "A influência da matéria-prima e diferentes cepas de levedura no rendimento fermentativo de um processo de obtenção de etanol." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/150032.

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Este estudo tem como objetivo avaliar a matéria-prima e sua influência isolada no desempenho do rendimento fermentativo de uma linhagem padrão da levedura CAT-1 testada em 31 meios de cultivos provenientes do processo de fermentação alcoólica da Usina Virgolino de Oliveira – Unidade Catanduva. Os meios foram amostrados e compostos a cada quinzena durante toda as safras 2012 e 2013. O trabalho também tem como finalidade identificar a dinâmica populacional das leveduras do mesmo processo fermentativo, através da diferenciação das linhagens por cariotipagem. As cepas isoladas foram testadas em um meio de cultivo padrão para obtenção das características tecnológicas industriais através da metodologia da Capacidade Fermentativa. Os experimentos de fermentação foram realizados nos laboratórios da Usina Virgolino de Oliveira - Unidade Catanduva em escala reduzida sempre acompanhados de um ensaio padrão utilizando meio de cultivo sintético. O primeiro ponto de estudo consistiu na caracterização da matéria-prima, mosto, e sua capacidade isolada de perturbar o Rendimento Fermentativo. Enquanto que no segundo, onde onze diferentes cepas de levedura foram identificadas ao longo das duas safras, testadas em um mesmo meio de cultivo padrão para obtenção de parâmetros industriais tecnológicos como rendimento em produto (Yp/s), rendimento em célula (Yx/s), Velocidade de consumo do substrato (Vcs), Produtividade (PROD) e Conversão (CONV) e estudada a influência no Rendimento Fermentativo. O terceiro ponto de estudo foi a comparação entre os rendimentos fermentativos obtidos experimentalmente e os rendimentos fermentativos industriais da Planta. O impacto da presença das cepas com maior rendimento em etanol foi estudado em relação aos valores de rendimento fermentativo industrial. Os resultados mostraram diferenças de desempenho da Cepa Padrão na maioria das quinzenas testadas, o que significa que há variação da matéria-prima ao longo da safra e entre as safras capazes de afetar rendimento fermentativo. Diferenças de rendimento também foram observadas entre as onze cepas nativas testadas, porém com oscilações menores e menos consideráveis do que com a matéria-prima. Os resultados obtidos em escala reduzida com base nos balanços de massa se apresentaram valores semelhantes em relação aos números de referência o que sugere que a metodologia usada para avaliar a capacidade fermentativa das cepas e a qualidade da matéria-prima foi adequada. Apesar da forte influência dos fatores estudados, não foi possível afirmar, através destes experimentos, qual deles teve papel determinante no impacto do Rendimento Fermentativo. Isso sugere que outros fatores não estudados neste trabalho estão diretamente relacionados que são capazes de influenciar o Rendimento Fermentativo.
The purpose of this study is to evaluate the sucrose mash and its influence isolated on the performance of the Fermentative Yeld of a standard strain from CAT-1 yeast tested in 31 different culture medium formulation from the Virgolino de Oliveira Plant – Catanduva Unit alcoholic fermentation process. The culture medium formulation were sampled and composed every fortnight during the whole 2012 and 2013 harvest. The work also has as purpose to evaluate the yeasts population dynamics of the same fermentative process, through the differentiation of the strains by karyotyping. The isolated strains were tested in a standard culture medium to obtain the industrial technological characteristics through the Fermentative Capacity methodology. Fermentation experiments were carried out in mill’s laboratories on a reduced scale always accompanied by a standard assay using synthetic culture medium formulation. The first point of study consisted in the characterization of the raw material, sucrose mash, and its isolated capacity to disturb Fermentative Yield. In the second, eleven different strains of yeast identified during the two harvests, they were tested in the same culture medium to obtain industrial technological parameters as Yield in product (Yp/s), Yield in cell (Yx/s), Substrate consumption velocity (Vcs), Productivity (PROD) and Conversion (CONV) and studied their influence on the Fermentative Yield. The third point of study was the comparison between the fermentative yields obtained experimentally and the industrial fermentative yields of the Plant. The impact of the presence of strains with higher Yp/s was studied in relation to industrial fermentation yield values. The results showed differences in performance of the Standard Strain in most of the fortnight tested, which means that there is variation of the raw material during the harvest and between the crops capable of affecting fermentative yield. There were also Yeld difference observed among the eleven native strains tested, but with smaller and less considerable oscillations than with the raw material. The results obtained on a reduced scale based on the mass balances were within the range expected in relation to the reference values, which suggests that the methodology used to evaluate the fermentative capacity of the strains and the quality of the raw material was adequate. Despite the strong influence of the studied factors, it was not possible to prove, through these experiments, which one had a determinant role in the Fermentative Yield impact. This suggests that other factors not studied in this work are directly related that are able to influence Fermentative Yield.
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Williams, Gareth. "Application of innovative beverage fermentation technology to plums and selected berries." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.
This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.
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Books on the topic "Alcoholic fermentation"

1

William, Patton. Bible wines: Laws of fermentation and wines of the ancients. Salem, OH: Schmul Publishing Co., 2005.

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Moraes, L. M. P. Genetic improvement of the yeast saccharomyces cerevisiae for alcoholic fermentation of starch. Manchester: UMIST, 1993.

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Dominique, Fournier, ed. Le ferment divin. Paris: Éditions de la Maison des sciences de l'homme, 1991.

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H, Lea A. G., and Piggott J. R. 1950-, eds. Fermented beverage production. London: Blackie, 1995.

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Instituto Nacional de Antropología e Historia (Mexico), ed. Un don divino, El Pulque. México: Editorial Raíces, 2018.

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Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1988.

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Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1988.

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Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1988.

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Branch, Canada Renewable Energy, and Enermodal Engineering Ltd, eds. The Effect of frame design on window heat loss - phase I: Final report. [Ottawa]: Energy, Mines and Resources Canada, 1987.

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Christison, J. Application of a newly developed fermenter-purifier system for the production of fuel/alcohol. Ottawa: Energy, Mines and Resources Canada, 1987.

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Book chapters on the topic "Alcoholic fermentation"

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Gooch, Jan W. "Alcoholic Fermentation." In Encyclopedic Dictionary of Polymers, 872. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_13083.

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Soto-Cruz, Nicolás O., Adanely Paredes-Ortíz, and Jesús B. Páez-Lerma. "Alcoholic Fermentation." In Advances in Food Bioproducts and Bioprocessing Technologies, 265–80. Boca Raton, FL : CRC Press, Taylor & Francis Group, [2020] | Series: Contemporary food engineering: CRC Press, 2019. http://dx.doi.org/10.1201/9780429331817-12.

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Kuno, Masaru. "Fermentation." In Introductory Science of Alcoholic Beverages, 1–44. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-1.

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Leibowitz, J., and S. Hestrin. "Alcoholic Fermentation of the Oligosaccharides." In Advances in Enzymology - and Related Areas of Molecular Biology, 87–127. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2006. http://dx.doi.org/10.1002/9780470122501.ch4.

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Willaert, Ronnie G., and Viktor Nedovic. "Alcoholic Beverages Produced by Immobilised Microorganisms." In Encapsulation in Food Processing and Fermentation, 204–20. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9780429324918-8.

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Alves, T. L. M., A. C. Costa, A. W. S. Henriques, and E. L. Lima. "Adaptive Optimal Control of Fed-Batch Alcoholic Fermentation." In Biotechnology for Fuels and Chemicals, 463–78. Totowa, NJ: Humana Press, 1998. http://dx.doi.org/10.1007/978-1-4612-1814-2_43.

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Watanabe, Daisuke, Hiroshi Takagi, and Hitoshi Shimoi. "Mechanism of High Alcoholic Fermentation Ability of Sake Yeast." In Stress Biology of Yeasts and Fungi, 59–75. Tokyo: Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55248-2_4.

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Sablayrolles, Jean-Marie. "Kinetics and Control of Alcoholic Fermentation During Wine Production." In Yeasts in the Production of Wine, 283–313. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4_9.

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Costa, Aline C., Eduardo C. Dechechi, Flávio L. H. Silva, Francisco Maugeri, and Rubens Maciel. "Simulated Dynamics and Control of an Extractive Alcoholic Fermentation." In Twenty-First Symposium on Biotechnology for Fuels and Chemicals, 577–93. Totowa, NJ: Humana Press, 2000. http://dx.doi.org/10.1007/978-1-4612-1392-5_45.

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Strommer, Judith, and Freydoun Garabagi. "ADH and PDC: Key Roles for Enzymes of Alcoholic Fermentation." In Petunia, 71–84. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-84796-2_4.

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Conference papers on the topic "Alcoholic fermentation"

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Sipos, Anca. "The alcoholic fermentation process temperature automatic control." In 2018 IEEE International Conference on Automation, Quality and Testing, Robotics (AQTR). IEEE, 2018. http://dx.doi.org/10.1109/aqtr.2018.8402740.

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Serrano, Helena, Leandro Alcoforado Sphaier, Isabela Florindo Pinheiro, and Fernando Peixoto. "Integral Transform Analysis of a Simple Alcoholic Fermentation Model." In 24th ABCM International Congress of Mechanical Engineering. ABCM, 2017. http://dx.doi.org/10.26678/abcm.cobem2017.cob17-2822.

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Vejarano, Ricardo, Angie Gil-Calderón, and Antonio Morata. "Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts." In The 16th LACCEI International Multi-Conference for Engineering, Education, and Technology: “Innovation in Education and Inclusion”. Latin American and Caribbean Consortium of Engineering Institutions, 2018. http://dx.doi.org/10.18687/laccei2018.1.1.171.

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Venturini, Simone, charles rech, Paulo Smith Schneider, Rafael Kunst, and Luis Roberto Centeno Drehmer. "REAL TIME DENSITY MEASUREMENT OF ALCOHOLIC FERMENTATION OF CRAFT BEER." In 25th International Congress of Mechanical Engineering. ABCM, 2019. http://dx.doi.org/10.26678/abcm.cobem2019.cob2019-0888.

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Jimenez, F., J. Vazquez, J. L. Sanchez-Rojas, N. Barrajon, and J. Ubeda. "Multi-purpose optoelectronic instrument for monitoring the alcoholic fermentation of wine." In 2011 IEEE Sensors. IEEE, 2011. http://dx.doi.org/10.1109/icsens.2011.6127192.

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Petre, Emil, and Dan Selisteanu. "A robust-adaptive control strategy for a continuous alcoholic fermentation process." In 2014 18th International Conference on System Theory, Control and Computing (ICSTCC). IEEE, 2014. http://dx.doi.org/10.1109/icstcc.2014.6982453.

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Ali, Abdelrahman Ali H., Zenb Mousa Abl Alrahman, Omlhana Husayn Alfeetori, and Wafa Ali Jebril. "Biomass energy: Bio-ethanol production from date molasses using alcoholic fermentation." In INTERNATIONAL CONFERENCE ON KEY ENABLING TECHNOLOGIES (KEYTECH 2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5123697.

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"Factors Affecting on the Concentration of Aromatic Alcohol 2-Phenylethanol in Alcoholic Fermentation of Grape Juice." In September 2022 International Conferences. Universal Researchers UAE, 2022. http://dx.doi.org/10.17758/uruae17.dir0922128.

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Abyad, Mohamed, Asma Karama, and Abdelmounaim Khallouq. "Fuzzy Takagi-Sugeno based modelling and control for an alcoholic fermentation process." In 2017 International Conference on Electrical and Information Technologies (ICEIT). IEEE, 2017. http://dx.doi.org/10.1109/eitech.2017.8255231.

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Koumboulis, Fotis N., and Dimitris G. Fragkoulis. "Switching design for the observation of the biomass in alcoholic fermentation processes." In 2017 XXVI International Conference on Information, Communication and Automation Technologies (ICAT). IEEE, 2017. http://dx.doi.org/10.1109/icat.2017.8171621.

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Reports on the topic "Alcoholic fermentation"

1

Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Office of Scientific and Technical Information (OSTI), January 1990. http://dx.doi.org/10.2172/7206403.

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Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Office of Scientific and Technical Information (OSTI), January 1989. http://dx.doi.org/10.2172/7279319.

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Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Progress report, July 1989--June 1990. Office of Scientific and Technical Information (OSTI), December 1990. http://dx.doi.org/10.2172/10158618.

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Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Progress report, July 1988--June 1989. Office of Scientific and Technical Information (OSTI), December 1989. http://dx.doi.org/10.2172/10158625.

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Clark, D. P. Regulation of alcohol fermentation in Escherichia coli. Progress report, July 1991--June 1994. Office of Scientific and Technical Information (OSTI), August 1994. http://dx.doi.org/10.2172/10171725.

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