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As fermentation proceeds, the specific gravity falls as the sugars are metabolized by the yeast.
In Provence, the most frequently used method for producing a true rosé is called maceration, a delicate process in which the skins of crushed red grapes are allowed to remain in contact with the juice for several hours before they are removed and the fermentation proceeds.
As fermentation proceeds and the concentration of products of fermentation increases, the absorptive capacity of the rumen papillae could be capped, and the concentration of VFA and lactate in the rumen increases, leading to a decrease of rumen pH.
Since the continuous fermentation proceeds under a steady state (that is, a little change of the initial conditions would not cause a great change of the solutions), the existence of an equilibrium solution and the stability analysis are necessary to evaluate a model describing the continuous fermentation.
As fermentation proceeds, the VFA/alkalinity ratio of all the pretreatments initially increased and then stabilized.
Then as fermentation proceeds, ethanol accumulation, limiting nitrogen concentration, or even presence of SO2, imposes further pressure on wine yeast.
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Oxygen gas was stopped once the culture was inoculated, then the fermentation proceeded without aeration.
As fermentation proceeded, galacturonic acid increased continuously at a slow rate, whereas the other monosaccharides increased first and then decreased.
Although the biomass built up as fermentation proceeded, the yeast viability decreased, consequently limiting the number of batch operation that could be repeated.
As fermentation proceeded, galacturonic acid increased continuously at a slow rate, whereas the other monosaccharide components increased first and then subsequently decreased.
Ethanol fermentation proceeded in YP medium (10 g/L yeast extract and 20 g/L Bacto-Peptone) supplemented with 20 g/L of either PASC or glucose.
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