Relevant bibliographies by topics / Alcoholic fermentation

Contents

  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: 25 July 2025

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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 (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
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Cerri, Maria Luísa, Tatiane Aparecida Gomes, Matheus de Melo Carraro, et al. "Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples." Fermentation 9, no. 12 (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 fermentati
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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 (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
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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 (1986): 123–27. http://dx.doi.org/10.1002/yea.320020208.

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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 (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 th
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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
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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 (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, gro
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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 (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 re
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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 (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. Indig
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Renouf, Vincent, Marie Claire Perello, Pierre Strehaiano, and Aline Lonvaud-Funel. "Global survey of the microbial ecosystem during alcoholic fermentation in winemaking." OENO One 40, no. 2 (2006): 101. http://dx.doi.org/10.20870/oeno-one.2006.40.2.878.

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<p style="text-align: justify;">The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered. Using conventional microbiological methods and sensitive molecular tools we monitored the alcoholic fermentations of different red grape varieties in several cellars located in Bordeaux area. These observations were made during three successive vintages in different oenological conditions. The effect of the addition of commercial active dried yeas
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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
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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 d
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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<br>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
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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
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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.<br>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 c
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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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Submitted by MILENA HELOISA POZENATTO BICUDO TOGNETE null (mibicudo28@gmail.com) on 2017-03-28T20:38:07Z No. of bitstreams: 1 Dissertacao versao final.pdf: 1702848 bytes, checksum: c8c7d8d8e47d1bf45f97875ac83a2798 (MD5)<br>Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-03-30T17:07:32Z (GMT) No. of bitstreams: 1 tognete_mhpb_me_sjrp.pdf: 1702848 bytes, checksum: c8c7d8d8e47d1bf45f97875ac83a2798 (MD5)<br>Made available in DSpace on 2017-03-30T17:07:32Z (GMT). No. of bitstreams: 1 tognete_mhpb_me_sjrp.pdf: 1702848 bytes, checksum: c8c7d8d8e47d1bf45f97875ac83a2
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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.<br>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.
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Books on the topic "Alcoholic fermentation"

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

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

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Dominique, Fournier, ed. Le ferment divin. 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. Blackie, 1995.

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

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Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. Forest Products Laboratory, 1988.

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Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. Forest Products Laboratory, 1988.

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Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. 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. 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. 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. 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. CRC Press, 2019. http://dx.doi.org/10.1201/9780429331817-12.

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Kuno, Masaru. "Fermentation." In Introductory Science of Alcoholic Beverages. 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. 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. 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. 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. 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. 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. 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. 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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Brouwer, Gijs J. A., Tamara Jankovic, Adrie J. J. Straathof, Anton A. Kiss, and John A. Posada. "Green Industrial-Scale Plant Design for Syngas Fermentation to Isopropyl Alcohol and Acetone: Economic and Environmental Sustainability Assessment." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.167278.

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Steel mill off gas fermentation presents a promising green alternative to petrochemical isopropyl alcohol (isopropanol, IPA) and acetone production while potentially reducing greenhouse gas emissions. A pilot-scale study stated negative global warming potential (GWP) at 85% gas conversion and 90% product selectivity. However, industrial-scale plant design including detailed techno-economic assessment (TEA) and life cycle assessment (LCA) remain undescribed. Therefore, this study modelled a heat-integrated 47.5 kton/ year gas fermentation process to IPA and acetone, based on pilot-scale data. T
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Wilkes, J. F., E. E. Watanabe, and M. C. Amaral. "Evaluation and Control of Deposition Potential of Process Condensate in Sugar and Alcohol Plants." In CORROSION 1989. NACE International, 1989. https://doi.org/10.5006/c1989-89426.

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Abstract Ethanol (95%) produced in sugar mill/distilleries now provides 90% of Brazil's passenger car fuel requirements, sharply reducing petroleum demand. Sugar juice or molasses are fermented; resulting 13% ethanol is concentrated to 95% in multi-plate stainless columns. Serious corrosion/deposition is common in process condensate systems. Deposition is caused by corrosion products, reactions between organic acids/ inorganic salts in condensates, and heavy metal reactions with sugars/ organic acid by products of fermentation. Deposit control requires dispersion of organic foulants/corrosion
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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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Ferrari, C., Ksenija Rutnik, Miha Ocvirk, Iztok Košir, Nataša Poklar-Ulrih, and Črnivec Osojnik. "Analyzing saccharide, metabolite profiles and Alpha acid accumulation in intensive brewing cycles with yeast microbeads." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24018f.

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Environmental conditions significantly affect yeast cell survival during alcoholic fermentation.1 This study sought to assess the protective effects of various alginate and cyclodextrin-based encapsulation carriers on yeasts under both standard gravity (10.4% extract, 35 IBU) and high gravity (17.0% extract, 55 IBU), utilizing 30% isomerized Alpha acids hop extract from Hopsteiner, Germany. Initially, brewer's yeast SafAle US-05 (Fermentis Lesaffre, France) was encapsulated in an optimized encapsulation carrier (1.5 % alginate) and tested in standard and high gravity malt extract as a medium.
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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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"Use of fumaric acid on must or during alcoholic fermentation." In Short communications - Oenology, methods of analysis. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/9fohnzdd.

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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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Reports on the topic "Alcoholic fermentation"

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Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Office of Scientific and Technical Information (OSTI), 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), 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), 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), 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), 1994. http://dx.doi.org/10.2172/10171725.

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