Residual sugar

Fig. 1. Fed-batch cultivation of P. notoginseng cells in 30-L CIB. Symbols DW ( ), SOUR (x), residual sugar ( ), saponin content (A) and production (A), and polysaccharide content (o) and production ( ).

Solutions of wood sugars were fermented anaerobically by ordinary Fleischmann s yeast (Saccharomyces cerevisiae). After 2 days the brews were tested for residual sugar. Also samples of the brew were distilled and the distillates analysed for ethanol... 

The fermentation required about seven days at 42 to 45 C. at pH 7 to 7.5. In very dilute solutions the yield of acid is about 75% of the weight of the sugar fermented. This type of fermentation appears to be adaptable for a combined operation where ethyl alcohol is produced as a first step and acid as a second from the residual sugars. 

Bluth, M. J. 1996. (Internal report) Carbon number characterization of atmospheric tower residual. Sugar Land, Tex. Nalco/Exxon Energy Chemicals, L.P. 

Molar percentage No. of sugar residues Sugar residues hydrolyzed by remaining... 

Lactic acid bacteria isolated from wine may use residual sugars or alcohol, or decompose organic acids as a source of carbon for growth and energy. Malic, citric, and tartaric acids may be metabolized, depending on conditions. 

When tasted, wines resulting from CM are often characterized by their aromatic richness, softness, and harmonious balance. Density, dry extract, fixed acidity, and residual sugar contents are generally lower in CM... 

Caxignan tanks (110 hi) of conventionally produced (CP) wines vinified with crushed grape harvest and carbonic maceration (CM) wines. After pressing F, free-run juice, P, pressing juice FP, assembly of F and P. Total potential alcohol = produced alcohol + alcohol corresponding to the residual sugars (Andre et al, 1967). 

As is well known, and especially for the old-style Vin Santo, these wines have a generally high alcohol content (14% and above) that is combined with different low levels of residual sugar, referring to these wines as semi-dry or dry styles that are ideal after meals. A slightly sweet style (amabile) and sweet style (dolce) is also produced, which are appreciated at their best after a dessert, or accompanying the dessert itself. 

Italian legislation D.P.R., Decree of President of Republic D.M., Decree Ministry of Agriculture D.D., Decree Director—Agriculture Ministry. a Sum of actual alcohol and potential alcohol (residual sugar x 0.6). 

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