Yeast immobilization is defined as the physical confinement of intact cells to a region of
space with conservation of biological activity. The use of these methodologies for alcoholic …

Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …

High initial glucose concentrations may inhibit glucose utilization and decrease ethanol
fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with …

Zeolites are crystalline hydrated aluminosilicates, of natural or synthetic origin, characterized
by a microporous structure and high adsorption properties. They are employed as soil …

We prepare a type of foam glass achieving an excellent combination of low sintering
temperatures of 800° C, low bulk densities of 320 kg/m 3, and high compressive strengths of …

In Poland, fruit wines or aromatized fruit wines are semi‐sweet or sweet and contain
approximately 15–16%(v/v) ethanol. Their production can be classified as a very high …

Ethyl alcohol (ethanol, bio-ethanol) is a primary metabolite of yeast produced by
fermentation of sugar. Yeast is used for the fermentation of simple sugar containing …

High initial glucose concentrations may inhibit glucose utilization and decrease ethanol
fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with …

Wine yeast and bacteria have been extensively characterized in terms of physiological and
metabolic traits largely in pure culture analyses. Winemaking practices derived from this …

Numerous food products have been produced using living cells, such as bacteria, yeasts or
fungus. In the traditional food processes, these products are usually obtained by metabolic …