Ethanol vapour pressure as a control factor during alcoholic fermentation

Aqueous solutions of glucose/fructose mixtures with varying concentrations of ethanol were used to study the effects on fermentation of ethanol vapour pressure and water activity. Water vapour pressure was found to increase significantly with temperature in the range 15 to 30‡C. The effects on gluco...

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Veröffentlicht in:	World journal of microbiology & biotechnology 1997, Vol.13 (1), p.11-16
Hauptverfasser:	Guerzoni, M.E, Nicoli, M.C, Massini, R, Lerici, C.R
Format:	Artikel
Sprache:	eng
Schlagworte:	Ammonium Aqueous solutions Bedding Biological and medical sciences Biological Sciences Biotechnology Chemical bonds Ethanol Fermentation Fundamental and applied biological sciences. Psychology Glucose Growth rate Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Pressure Pressure effects Saccharomyces cerevisiae Thermodynamics Toxicity Vapor pressure Water activity Water vapor Yeast Yeasts
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