High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
Mead is a traditional drink that contains 8 % and 18 % (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main obje...
| Main Author: | |
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/1822/24324 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/24324 |