Malolatic Fermentation
Mostrando 1-2 de 2 artigos, teses e dissertações.
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1. Abordagem microbiológica da fermentação oxidativa, alcoólica e malolática no processamento da sidra
In the Europe the fermentation process of apple juice for cider obtention comprehend 3 phases distinct, oxidative and alcoholic fermentation phase (synthesis of aromas and ethanol release respectively) and the malolatic phase (reduction of the acid). In the Brazil the process occurs in temperatures of 25-35C, presence of sulfite and with addition of yeast, r
Publicado em: 2008
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2. NÍVEIS DE HISTAMINA EM DIFERENTES MICROVINIFICAÇÕES / HISTAMINE LEVEL IN THE DIFFERENT MICROVINIFICATIONS
Histamine is an organic base that develops an important physiological and metabolic function in live organisms. It is formed in normal metabolic processes and through microorganisms enzymatic activity during the fermentation or deterioration. This substance may cause problems when ingested in large amounts, when the eliminating mechanism is inefficient or wh
Publicado em: 2005