THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function...

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Bibliographic Details
Main Authors: Ovidiu Tita, Letitia Oprean, Mihaela Tita, Eniko Gaspar, Nicoleta Mandrean, Mariana Pacala, Ecaterina Lengyel
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2011-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
alcoholic fermentation
Saccharomyces elipsoideus
thiamine
yeast
Online Access:http://pubs.ub.ro/dwnl.php?id=CSCC6201104V04S01A0009
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