Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation.

Abstract

The effect of copper stress on the fermentation performance of Saccharomyces cerevisiae and its copper adsorption pathway during alcoholic fermentation were investigated in this study. At the limits imposed by the regulations of the European Union and South African (⩽ 20 mg/l), copper had no effect on the cell growth of S. cerevisiae, but its fermentation… (More)
DOI: 10.1016/j.foodchem.2015.06.107

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