Titlebook: Biotechnology Applications in Beverage Production; C. Cantarelli,G. Lanzarini Book 1989 Elsevier Science Publishers LTD 1989 biotechnology

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978-94-010-6992-2Elsevier Science Publishers LTD 1989

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Zwischenbemerkung: Lerntransfer,A number of microorganisms can grow in grape must, depending on its composition:

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擔(dān)憂

Zwischenbemerkung: Lerntransfer,During traditional brewery fermentations, metabolic regulatory control systems determine such cyclic phenomena as sequential uptake of amino acids and fermentable sugars by the brewing yeast cell which, together with synthesis of essential lipids, allows regulated cell growth and division and maintains cellular integrity.

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Tool C: Berufsbegleitende Lernberatung,The overall pattern of grape must fermentation is the combined result of a large number of factors, such as must components (i.e. sugar, nutrient and growth factor concentrations, acidity and phenolic content), microflora and operating conditions (viz. temperature, oxygen level and agitation).

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Zwischenbemerkung: Lerntransfer,Unlike other fermentation processes for the production of ethanol for beverages or industrial uses, enology presents considerable and precise constraints on the applicative transfer of increased knowledge about the metabolism of yeast.

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Michael Kerres,Tobias H?lterhof,Martin RehmMost fermented drinks have a vegetable origin. They result mainly from enzymic activities which can come either from the raw material or from microorganisms.