A survey of microbiological aspects of cider making
| Autor: | C. Divies, C. M. Bourgeois, A. G. Salih, J. F. Drilleau, F. F. Cavin |
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| Přispěvatelé: | Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), ProdInra, Migration |
| Jazyk: | angličtina |
| Rok vydání: | 1988 |
| Předmět: |
0303 health sciences
Flora biology 030306 microbiology Microorganism [SDV]Life Sciences [q-bio] food and beverages 04 agricultural and veterinary sciences Ethanol fermentation biology.organism_classification ACIDE LACTIQUE 040401 food science Saccharomyces [SDV] Life Sciences [q-bio] 03 medical and health sciences 0404 agricultural biotechnology Malolactic fermentation Leuconostoc Fermentation Food science Bacteria ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | Journal of the Institute of Brewing Journal of the Institute of Brewing, Institute of Brewing, 1988, 94, pp.5-8 |
| ISSN: | 0046-9750 |
| Popis: | Among the lactic microflora of ciders it was found that the species Leuconostoc oenos was predominant at the end of the alcoholic fermentation as well as at the end of the malo-lactic conversion. Among yeasts, the genera Saccharomyces was predominant at the end of fermentation. However, in the case of one juice characterised by a low initial level of bacteria, a high amount of phenolic compounds and a small quantity of total nitrogen, the whole lactic flora was no longer detected after a fortnight. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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