ListarDQIIQ-Artículos, capítulos... por tema "Wine vinegar"
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Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate
(PAGEPress, 2012)The nitrogen source for acetic acid bacteria is important during the vinegar making process. There can be great variation in the final result according to the specific source, the total nitrogen availability and the ... -
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
(Wiley, 2010)BACKGROUND: The acetification process needs an overall study of the variables influencing it in order to establish their optimum values. Based on industrial experience and available literature, including a recently proposed ...