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EFFECT OF TEMPERATURE, VARIETY OF JUICE, AND METHOD OF INCREASING SUGAR CONTENT ON MAXIMUM ALCOHOL PRODUCTION BY SACCHAROMYCES ELLIPSOIDEUS

1936; Wiley; Volume: 1; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.1936.tb17803.x

1750-3841

Leonora A. Hohl, W. V. Cruess,

Food Quality and Safety Studies

Journal of Food ScienceVolume 1, Issue 5 p. 405-411 EFFECT OF TEMPERATURE, VARIETY OF JUICE, AND METHOD OF INCREASING SUGAR CONTENT ON MAXIMUM ALCOHOL PRODUCTION BY SACCHAROMYCES ELLIPSOIDEUS LEONORA HOHL, LEONORA HOHL Division of Fruit Products, University of California, Berkeley, CaliforniaSearch for more papers by this authorW. V. CRUESS, W. V. CRUESS Division of Fruit Products, University of California, Berkeley, CaliforniaSearch for more papers by this author LEONORA HOHL, LEONORA HOHL Division of Fruit Products, University of California, Berkeley, CaliforniaSearch for more papers by this authorW. V. CRUESS, W. V. CRUESS Division of Fruit Products, University of California, Berkeley, CaliforniaSearch for more papers by this author First published: September 1936 https://doi.org/10.1111/j.1365-2621.1936.tb17803.xCitations: 8AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Astruc, H., and Castel, A., 1933. The alcoholization of vintages and must by various sugars and alcohol. Progr. Agr. Vit. 99, 17, 63, 112. (Chem. Abstr. 27, 5142). Google Scholar Cruess, W. V., Brown, E. M., and Flossfeder, F. C., 1916. Sweet wines of high alcohol content without fortification. J. Ind. Eng. Chem. 8, 1124. 10.1021/i500012a014 Google Scholar Eopf, J. R., Butler, H., and Melchior, W., 1927. Some unusual alcoholic fermentations. J. Ind. Eng. Chem. 12, 1277. Google Scholar Garino-Canina, E., 1923. The muscatel of Canneli. Staz. Sper. Agr. Ital. 56, 26. (Chem. Abstr. 17, 3565). Google Scholar Citing Literature Volume1, Issue5September 1936Pages 405-411 ReferencesRelatedInformation