CINDEFI 05381
CENTRO DE INVESTIGACION Y DESARROLLO EN FERMENTACIONES INDUSTRIALES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Time course of organic acids and vitamin C during alcoholic fermentation of orange juice
Autor/es:
FERREYRA, M.M.; SCHVAB, M.C.; ZAPATA, L.M.; GERARD, L.; DAVIES, C.; HOURS, R.A.
Lugar:
Saltillo, Coahuila, Mexico
Reunión:
Congreso; Second International Congress on Food Science & Food Biotechnology in Developing Countries; 2006
Institución organizadora:
Mexican Association of Food Science
Resumen:
Time course of different organic acids (citric, malic and ascorbic) was determined at different stages of orange wine production. Citric acid increased up to the first racking and then decreased in all cases. Malic acid increased during the 10 days of fermentation and then it showed a random time-course. Vitamin C decreased in all stages.
