Influence of sulphur dioxide on the morphology and physiology of wine yeast
2002
Kusewicz, D. (Politechnika Lodzka, Lodz (Poland).Instytut Technologii Fermentacji i Mikrobiologii) | Nowak, A. | Rokiciniak, E.
The results of the research on the morphology and the physiology wine yeast in media containing different amounts of sulfite were presented. The yeast strains Saccharomyces cerevisiae and Saccharomyces bayanus used in this study were employed in winemaking practice. The results confirmed that there is significant influence of sulfite on metabolism of the yeast being used
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