Unit:
Κατεύθυνση Βιομηχανική ΧημείαLibrary of the School of Science
Author:
Αγναντής Παναγιώτης
Supervisors info:
Μαρία Λιούνη Αναπλ. Καθηγήτρια
Original Title:
Παραγωγή Αφρώδους Οίνου με Χρήση Ακινητοποιημένων Ζυμών Προεγκλιματισμένων σε κανονικές συνθήκες και σε συνθήλες ωσμοτικού στρες
Translated title:
Foam Wine Production Using Immobilized Yeast Pre in normal and synthiles osmotic stress
Summary:
n this paper we took the yeast immobilization on beads double layer of calcium
alginate for the production of sparkling wine in normal conditions and under
conditions of osmotic stress. Knowing the traditional sparkling wine production
methods, sparkling wine as a drink and immobilization techniques experimented
around their method of production. For this purpose were used yeast developed
under normal conditions but also in osmotic stress and evaluated different
types of alginate natrion. That a thorough analysis of the results, comparing
the course of the fermentation in normal conditions and conditions of osmotic
stress presence of sodium chloride.
Keywords:
Immobilization, Alginate, Osmotic Stress, Yeast, Wine
Number of references:
119
