Our relationship with yeasts probably started at least 7,000 years ago. References to
winemaking date back to 5,000 BC, when yeasts were unwittingly used in spontaneous …

This paper aims to introduce a simple method to run a complicated non-linear analysis of
isotherm and kinetics models for metals biosorption based on input functions of …

ABSTRACT A non‐linear kinetic model to predict the consumption of different sugars
(glucose, fructose and sucrose) as a substrate, during an apple wine yeast fermentation with …

Background Wine produced at low temperature is often considered to improve sensory
qualities. However, there are certain drawbacks to low temperature fermentations: eg low …

Distillery fermentations are non-sterile, which allow bacterial communities to flourish,
typically towards the end of fermentation. The effect of beginning the bacterial fermentation …

Industrial wort was fermented with a NewFlo phenotype ale yeast in lab‐scale cylindrical
fermenters. The effects of various fermentation parameters and yeast cell wall properties on …

Most acetic acid found in beer is produced by yeast during fermentation. It contributes
significantly to beer taste, especially when its content is higher than the taste threshold in …

Acid whey from Greek-style yogurt (YAW) is an underutilized byproduct and a challenge for
the dairy industry. One alternative is the fermentation of YAW by yeasts such as …

Fourteen different beers were evaluated by 60 Chinese untrained tasters and 10 beer
sensory experts using the descriptive sensory analysis rating test and the fuzzy mathematics …

Recently there has been an increased interest in characterising the rates of alcoholic
fermentations. Sigmoidal models have been used to predict changes such as the rate of …