2. Fermentations: a cross-disciplinary theme
Yeast enables the production of alcohol and aromas in most fermented beverages. However, a premature halt to fermentation, or any other technological accident, calls into question the activity of the cells and their metabolism. There are a number of biochemical regulations which may or may not be favored depending on the fermentation process. This section will illustrate the most widely studied mechanisms.
2.1 Microbiological aspects of yeast
Under normal conditions, yeasts develop according to an exponential model. It is therefore necessary to define the main descriptors and their interest in modeling alcoholic fermentation. For a better understanding, an example of alcoholic fermentation kinetics will be commented on; the monitoring data are shown in table...
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Fermentations: a cross-disciplinary theme
Process comparison and biological interactions
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