Determining Glucose Isomerase Activity in Different Wine Environments to Prevent Sluggish or Stuck Fermentations by Using Glucose Isomerase
The objective of this study was to determine glucose isomerase activity in different prepared original or synthetic wine media to prevent sluggish or stuck fermentation, which may be caused by sugar uptake deficiency in yeast. The unfermented grape juice contains almost equal amounts of glucose and...
Guardado en:
| Autores principales: | , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/79305 |
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