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FERMENTATION SPONTANEE [1 record]

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Record 1 2002-03-21

English

Subject field(s)
  • Microbiology and Parasitology
  • Winemaking
OBS

Fermentation: An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas ... used in various industrial processes for the manufacture of products such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria ...

French

Domaine(s)
  • Microbiologie et parasitologie
  • Industrie vinicole
CONT

Sur le plan organoleptique, les souches de levures utilisées ont permis, dans l'ensemble, l'élaboration de vins de bonne qualité. Les vins les plus appréciés ont été obtenus avec les levures Uvaferm CEG, Castelli 20 et Boeroferm. Le vin issu de la fermentation spontanée a été déprécié.

Spanish

Campo(s) temático(s)
  • Microbiología y parasitología
  • Industria vinícola
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