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In particular, it shows that the presence of carbohydrates in wine spectrum was negligible as compared to the must, because of the saccharidic conversion occurred during must fermentation.
Oleic acid supplementation has been used in wine yeast to mitigate oxidative stress during must fermentation since the lipid composition of cell membranes affects the activities of membrane-associated enzymes and transporters (Landolfo et al. 2010).
A viable alternative to favor hydrolysis during must preparation could be the optimization of a semicontinuous or continuous process with immobilized enzymes, which would decrease product inhibition occurring on the cellulases, thus decreasing their cost [20].
Supplementation of media for growth of wine yeasts with oleic acid and ergosterol can alleviate oxidative stress during must fermentation (Landolfo et al. 2010), as lipid composition of the cell membrane modulates the activity of enzymes and membrane-associated transporter functions (Avery et al. 1995; Vigh et al. 1998).
The relief of glucose catabolite repression under similar conditions of high sugar concentrations has been linked to nitrogen depletion which occurs during must fermentation [ 42, 62].
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Anything that comes into contact with your beer during fermentation must be sanitised.
Finally, the evaluation of energy interactions during exercise must be examined in obese individuals.
Therefore, dynamic acquisition during expiration must be used whenever the patient can follow instructions [73].
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