Profile of sugars comsumption in fruit wines produced by different Saccharomyces cerevisiae
In wine fermentation, the two main soluble sugars present in must (glucose and fructose) are fermented to ethanol, CO2 and other compounds. Wine yeasts have a slight preference for glucose compared to fructose resulting in a difference between glucose and fructose consumption. Fructose is approximat...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2009
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/33340 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/33340 |