THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

Autor: Ovidiu Tita, Letitia Oprean, Mihaela Tita, Eniko Gaspar, Nicoleta Mandrean, Mariana Pacala, Ecaterina Lengyel

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 12, Iss 4, Pp 381-386 (2011)

Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol.

Externí odkaz: https://doaj.org/article/eee13108437149369780cd9e9e7a46d6