Incidence de certains polysaccharides insolubles sur la fermentation alcoolique
Françoise Larue, Catherine Geneix, Min-Kyung Park and 3 more
OENO One · 1985
doi:10.20870/oeno-one.1985.19.1.1312 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
Abstract
La stimulation de la fermentation alcoolique par les écorces de levure est liée en particulier à la constitution polysaccharidique de ce matériau. Un polysaccharide couramment utilisé en œnologie, la cellulose, possède également la capacité d'adsorber certaines substances inhibitrices et, en conséquence, présente des propriétés activatrices ; celles-ci sont néanmoins inférieures à celles des écorces de levure. +++ Alcoholic fermentation stimulation by yeast ghost is particularly linked to its polysaccharide composition. Cellulose, a polysaccharide often used in enology can also adsorb some fermentation inhibitors and consequently has some activating properties but less than that of the yeast ghosts.
Abstract licence: CC BY
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.