acétobacter
41Clarification and stabilization of wine — The winemaking process naturally produces sediments that can precipitate out of the wine. The clarification and stabilization of wine in winemaking involves removing insoluble and suspended materials. The insoluble material causes a wine to be… …
42Кетогенные бактерии — уксуснокислые бактерии, окисляющие вторичную спиртовую группу до кетогруппы. Исследуемую культуру бактерий выращивают на питательной среде с 2% глицерина; окисление вторичной спиртовой группы К. б. происходит с образованием диоксиацетона …
43Mother of vinegar — in a cup Mother of vinegar[1] also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid) …
44Kombucha — For the Japanese seaweed tea, see Kombu. For the Japanese squash, see kabocha. Kombucha. Kombucha is an effervescent tea based beverage that is often drunk for its anecdotal health benefits or medicinal purposes. Kombucha is available… …
45Exopolysaccharide — Exopolysaccharides are high molecular weight polymers that are composed of sugar residues and are secreted by a microorganism into the surrounding environment. Microorganisms synthesize a wide spectrum of multifunctional polysaccharides including …
46Acids in wine — Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color,… …
47Acetat-Ion — Strukturformel Allgemeines Name Essigsäure Andere Namen Acetoxylsäure …
48Acetylsäure — Strukturformel Allgemeines Name Essigsäure Andere Namen Acetoxylsäure …
49Alpha Proteobacteria — Alphaproteobacteria Blutkultur vom Bartonella henselae (schwarze Granulate) Systematik Klassifikation …
50Ananas — (Ananas comosus), Ananaspflanze mit reifer Frucht Systematik Commeliniden Ordnung …
