Effect of aeration on the fermentative activity of Saccharomyces cerevisiae cultured in apple juice.
W. Estela-Escalante, M. Rychtera, K. Melzoch and B. Hatta-Sakoda
The research contributes to improve technological processes of production of
fermented beverages, considering that, aeration of the apple juice not only influences
on the physiology and metabolic behaviour of Saccharomyces cerevisiae yeasts, but
also in production of fermentation by-products which have great impact in the sensory
quality of the final product.
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