Impact of inoculum size on mead aroma compounds formation by wine strains of S. cerevisiae
Mead is a traditional drink, containing 8-18% (v/v) of ethanol, which results from the alcoholic fermentation of diluted honey performed by yeasts. It has been reported that mead fermentation is a time-consuming process, and an important objective of mead makers is to reduce the fermentation time wi...
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| Other Authors: | , , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://hdl.handle.net/1822/23801 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/23801 |