Abstract
The degree of autolysis of /sup 14/C-labelled Champagne Hautvillers yeast was studied in the function of different temperatures of storage. A linear relationship was found between the length of the storage and the degree of autolysis. The rate of autolysis increased with raising the temperature of storage. The raising of the temperature by 10 deg C was followed by a 6-7% increase in the rate of autolysis. Shaking up the yeast sediment at 20-day intervals raised the rate of autolysis by 1.5-4.2%.
Molnar, I;
[1]
Oura, E;
Suomalainen, H
[2]
- Orszagos Szoeleszeti es Boraszati Kutatointezet, Budapest (Hungary)
- Research Laboratories of the State Alcohol Monopoly, Helsinki (Finland)
Citation Formats
Molnar, I, Oura, E, and Suomalainen, H.
Determination of the autolysis of champagne yeast by using /sup 14/C-labelled yeast.
Hungary: N. p.,
1980.
Web.
Molnar, I, Oura, E, & Suomalainen, H.
Determination of the autolysis of champagne yeast by using /sup 14/C-labelled yeast.
Hungary.
Molnar, I, Oura, E, and Suomalainen, H.
1980.
"Determination of the autolysis of champagne yeast by using /sup 14/C-labelled yeast."
Hungary.
@misc{etde_6361337,
title = {Determination of the autolysis of champagne yeast by using /sup 14/C-labelled yeast}
author = {Molnar, I, Oura, E, and Suomalainen, H}
abstractNote = {The degree of autolysis of /sup 14/C-labelled Champagne Hautvillers yeast was studied in the function of different temperatures of storage. A linear relationship was found between the length of the storage and the degree of autolysis. The rate of autolysis increased with raising the temperature of storage. The raising of the temperature by 10 deg C was followed by a 6-7% increase in the rate of autolysis. Shaking up the yeast sediment at 20-day intervals raised the rate of autolysis by 1.5-4.2%.}
journal = []
volume = {9:4}
journal type = {AC}
place = {Hungary}
year = {1980}
month = {Jan}
}
title = {Determination of the autolysis of champagne yeast by using /sup 14/C-labelled yeast}
author = {Molnar, I, Oura, E, and Suomalainen, H}
abstractNote = {The degree of autolysis of /sup 14/C-labelled Champagne Hautvillers yeast was studied in the function of different temperatures of storage. A linear relationship was found between the length of the storage and the degree of autolysis. The rate of autolysis increased with raising the temperature of storage. The raising of the temperature by 10 deg C was followed by a 6-7% increase in the rate of autolysis. Shaking up the yeast sediment at 20-day intervals raised the rate of autolysis by 1.5-4.2%.}
journal = []
volume = {9:4}
journal type = {AC}
place = {Hungary}
year = {1980}
month = {Jan}
}