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 alginate-chitosan for mead production was assessed for th e first time. The mea...

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Bibliographic Details
Main Author: Pereira, Ana Paula (author)
Other Authors: Mendes-Ferreira, A. (author), Oliveira, J.M. (author), Estevinho, Leticia M. (author), Mendes-Faia, Arlete (author)
Format: article
Language:eng
Published: 2018
Subjects:
Alcoholic fermentation
Aroma profile
Honey
Mead
Yeast immobilisation
Online Access:http://hdl.handle.net/10198/16214
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/16214

Internet

http://hdl.handle.net/10198/16214

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