Effect of Saccharomyces cerevisiae cells immobilisation on mead production
Mead is a traditional alcoholic beverage obtained by the fermentation of diluted honey performed by yeasts. In this work the potential of application of immobilised yeast cells on single-layer Ca-alginate or double-layer alginateechitosan for mead production was assessed for the first time. The mead...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/1822/27828 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/27828 |