Français
1. Fermentation strategies
Yeast is often compared to a simple aroma developer. However, fermentation to achieve specific alcohol yields or sensory profiles relies on :
the technological characteristics of the yeasts used;
the biochemical and microbiological quality of the substrate prior to fermentation, and its evolutionary dynamics during the process;
fermentation parameters (control parameters selected during fermentation).
The first step is therefore to consider the technological characteristics of yeast and the various selection criteria.
1.1 The technological role of yeast
The use of yeast is associated with three major functionalities...
The Ultimate Scientific and Technical Reference
This article is included in
Bioprocesses and bioproductions
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Fermentation strategies
Fermentations: a cross-disciplinary theme
Bibliography
Also in our database
Agri-food documentary database
Directory
Suppliers – Manufacturers – Distributors
Yeast
DSM Food Specialties division http://www.dsm.com
Institut coopératif du vin (ICV) http://www.icv.fr/
Lallemand SA http://www.stt-lallemand.com...
The Ultimate Scientific and Technical Reference
