Neural Networks and Rules-based Systems used to Find Rational and Scientific Correlations between being Here and Now with Afterlife Conditions
Neural Networks and Rules-based Systems used to Find Rational and
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The dynamics of ethanol production of wine yeasts were examined in model experiments as well as in the winery. The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarum or Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably (c.v. 1.9 %). All of them produced significantly higher amount of ethanol than the type strain [ATCC 26108] of S. cerevisiae. However, their performance during the fermentation process diverged significantly. Thus the lag phase varied between 33 and 123 hours, while the time requested to produce half of the final ethanol concentration varied between 67 and 294 hours.
Zoltán Kállai. 2020. \u201cComparative Evaluation of the Dynamics of Alcohol Production of Wine Yeast Strains Isolated in Tokaj Region\u201d. Global Journal of Science Frontier Research - D: Agriculture & Veterinary GJSFR-D Volume 20 (GJSFR Volume 20 Issue D6): .
Crossref Journal DOI 10.17406/GJSFR
Print ISSN 0975-5896
e-ISSN 2249-4626
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Total Score: 123
Country: Hungary
Subject: Global Journal of Science Frontier Research - D: Agriculture & Veterinary
Authors: Zoltán Kállai, Zsuzsa Antunovics, Gyula Oros (PhD/Dr. count: 0)
View Count (all-time): 145
Total Views (Real + Logic): 2304
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Publish Date: 2020 07, Fri
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The dynamics of ethanol production of wine yeasts were examined in model experiments as well as in the winery. The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarum or Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably (c.v. 1.9 %). All of them produced significantly higher amount of ethanol than the type strain [ATCC 26108] of S. cerevisiae. However, their performance during the fermentation process diverged significantly. Thus the lag phase varied between 33 and 123 hours, while the time requested to produce half of the final ethanol concentration varied between 67 and 294 hours.
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