ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A process for the utilization of modified whey syrups in wine alcohol fermentations is described. Palatable wines containing 10-12.5% alcohol were produced when various strains of S. cerevisiae var. ellipsoideus were fermented with hydrolyzed whey permeate syrups and grape juice concentrates. Experimental control of final alcohol and residual sugar levels in the wines by various chaptalization techniques is discussed. The possibility of utilizing this process in areas where both whey and grapes are abundant is mentioned.
Additional Material:
4 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260171005